Asparagus Soup

Making soup from asparagus is one of those things most people will shy away from. It’s often seen as a dish for the dedicated cook who doesn’t mind all that peeling, poaching and sieving.

I tend to agree, so let’s cheat:

Assemble:

2 cans of asparagus soup
1 can of asparagus tips – drained
3 tbsp fresh cream
About 30 grms butter
Freshly ground black pepper or nutmeg.

Okay, you’re going to pass this off as home-made, so here’s what you do; empty the soup and asparagus tips into a saucepan and hide the cans!

Heat the soup through and, just before serving, stir in the cream and the butter. Season with either freshly ground black pepper or freshly grated nutmeg.

The quantities given will be enough for four people. Dress it up by serving with very fresh, crusty bread or, for a fairly informal dinner party, hot garlic bread.

And let’s just keep the recipe our little secret!

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