Creamed Asparagus Soup

Simple and yet sophisticated, this elegant soup is a culinary classic. It can be served fresh, or it can be frozen for a later date. For freezing, prepare up to the puree stage, leaving the cream out until it is defrosted and heated up for serving.

Ingredients:

350g green asparagus

25 g butter

25g plain flour

450ml milk

sea salt and freshly ground black pepper to season

150ml double cream

pinch of nutmeg to garnish

Method:

Trim the woody ends from the asparagus and discard. Bring 300ml water to the boil in a large saucepan. Add the asparagus and simmer for 6-8 minutes until just tender. Drain, reserving the cooking liquid.

Cut tips off the asparagus and set aside 8 for garnish. Cut the stems into short lengths.

Melt the butter in a large pan and stir in the flour. Remove from the heat and stir in the milk, whisking as the milk is added. Return to the heat and cook, stirring until thickened. Stir in half of the asparagus cooking liquid. Add the stems and spare tips. Season with sea salt and freshly ground black pepper and simmer gently for 5 minutes.

Puree the soup with a hand blender. (If you are going to freeze the soup, this is the point at which to put it away.)

Reheat and stir in the cream. Serve garnished with reserved asparagus tips and a sprinkling of freshly grated nutmeg.