Operation Manual

40
Soups
Springy Asparagus
Makes 2 cups of soup
Ingredients
250g asparagus, roughly chopped with bottoms trimmed
1 shallot, roughly chopped
25g butter
300ml chicken stock
1 tsp chopped fresh thyme leaves
100ml double cream
Salt and pepper
1. Fry the shallot in butter until soft.
2. Add asparagus and fry for another 2 minutes.
3. Add stock and thyme leaves, then bring to the boil. Lower the heat to simmering
and continue to cook the asparagus until tender for about 6-8 minutes.
4. Add the contents of the pan into the Tall Cup and purée with the Cross blade.
5. Add double cream and salt and pepper, then pulse several times.
6. Add more salt and pepper to taste and then serve.