Asparagus Soup

Category
Soups

Time
45 minutes

Difficulty
Easy

Cost
Medium

Ingredients

Serves two:
300g asparagus
1 celery stalk
1/2 onion
30g butter
40g flour
400ml broth
80g single cream
2 sprigs of fresh marjoram

Cut off top inch of each asparagus spear and set aside. Cut asparagus into slices, mince the celery stalk and the half onion.
Melt the butter in a frying pan, add asparagus slices, celery and onion and cook over low heat 5 minutes. Sprinkle with flour and stir well. Add broth and then cook 25 minutes low heat, stirring. Add the marjoram leaves.
Meanwhile cook the asparagus tops in boiling salted water for two minutes. Drain them and set aside.
Mix the vegetables in a blender until smooth. Pour in the pot with the single cream and cook 5 minutes.
Garnish with asparagus tops and marjoram leaves.