Hello All!
Here's the springtime soup. Try to find fresh asparagus for this.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Asparagus Soup
 Categories: Starters, Soups, Vegetables, British
      Yield: 6 Servings
     20 md Asparagus spears
    240 g  Green peas or spinach
    900 ml White stock
      1 ts Sugar
     30 g  Butter
    150 ml Milk
    150 ml Double cream (heavy)
           Salt & pepper
  Wash and prepare the asparagus, discarding all but the top 2-3" of the
  stems as the lower part is apt to make the soup bitter. Reserve 1 cm
  tips for garnish and cook them separately for 10 minutes. Cut the
  remainder into 2 cm lengths and cook in the boiling stock with peas
  or spinach, sugar and seasoning until tender.
    Rube through a fine sieve without draining. Make a white roux with
  the butter and flour, add the asparagus puree and bring to the boil,
  stirring in the milk. To serve, stir in the cream, and add the
  asparagus tips, a few to each bowl.
  Recipe "The cookery of England" Elizabeth Ayrton ISBN 0-14-046819-6
    Mmed IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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