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Asparagus is beautiful in a refreshing spring soup, which can be served hot or cold. The vibrant green colour is achieved by only briefly cooking the asparagus in stock. Complement the mild asparagus flavours with a shaving of salty Parmesan or a drizzle of truffle oil.
Sweat the onion in the butter on a low heat until soft but not coloured
Finely chop the asparagus and bring the stock to the boil
Add the asparagus and cook for approximately 5 minutes, season with salt
In batches, blend the soup in a food processor, then pass through a sieve and chill, if preferred.
The soup can be thickened by blitzing with some blanched baby spinach, if required. You can also use potatoes, peas or leeks to thicken the soup, but remember to keep asparagus as the main flavour. Daniel Clifford uses cream and chicken stock as the liquid in his Crispy hen's egg and asparagus soup recipe.
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