Asparagus and Chervil Soup Recipes

Ingredients :

4 tbsp butter or margarine

2 shallots, finely chopped

225 g fresh or frozen asparagus

340 g potatoes, peeled

1 liter chicken or vegetable stock

30 g chopped chervil

juice of 1/2 lemon

salt and pepper

60 ml cream

whole sprigs chervil, garnish

1. Melt the butter or margarine in a large, heavy saucepan and soften the shallots over a gentle heat.
2. Trim thick ends of asparagus and discard.
3. Chop the spears into small pieces.
4. Slice the potatoes and add the vegetables to the shallots.
5. Cook gently for 2 minutes, stirring occasionally.
6. Add the stock, chervil, lemon juice, salt and pepper.
7. Cover and simmer 20-25 minutes or until the ingredients are tender.
8. Cool slightly and purée in a food processor or blender.
9. Stir in the cream and reheat gently.
10. Pour into soup bowls and decorate with whole chervil leaves.

Serves 4 - 6

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