Ingredients
For the Asparagus soup:
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Water 750 ml
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Onions 250 g
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Asparagus 1.2 kg
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Whole milk 500 ml
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White Pepper 1 g
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Butter 60 g
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Double Cream 200 ml
Preparation
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For the Asparagus soup:
- Make up the stock by whiskingthe KNORR Rich Vegetable bouillon paste into he water and milk that has been boiled.
- Place the butter in a pan and cook the onions for 5 minutes or until softened, add the chopped asparagus, and cook for a further 5 minutes.
- Add the prepared stock and milk, white pepper and KNORR Professional Garlic puree then bring to the boil, simmer gently for 10 minutes or until the asparagus is soft,.
- Take of the heat and place in a blender and blend until smooth.
- Return to the heat and simmer, then add the cream.
