Asparagus and Gruyere Soup |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Warm, rich and completely delicious, we're addicted to this soup recipe. It's from the famous SoupWorks chefs and nothing I've made of theirs even goes wrong, they're completely creative and I just keep coming back for more. It sounds unusual with the cheese in a soup but it works magically. Ingredients:
600 g asparagus |
50 g butter |
125 g shallots, chopped |
125 g celery, chopped |
125 g leeks, chopped |
1 1/4 liters chicken stock |
50 g plain flour |
250 g gruyere, grated |
200 ml double cream |
1 tablespoon fresh tarragon |
Directions:
1. Trim the bottoms of the asparagus stalks, then cut each stalk in two. Slice the asparagus stalks into 1cm sections, and reserve the tip sections in a bowl.
2. Melt the butter in a large pan over gentle heat. Add the shallots, celery and leeks, cover and sweat until soft. Meanwhile, heat up the stock in a separate pan.
3. Stir the flour into the vegetables, then add the stock and asparagus stalks and simmer for 10 minutes. Add the gruyere and blend in a food processor. Return the soup to the pan, add the asparagus tips and simmer for 5 minutes. Pour in the cream, simmer briefly to bring the soup back up to temperature, and serve sprinkled with tarragon.
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