| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 450 |
g |
Asparagus trimmings; (1lb) |
| 1 |
sm |
Onion; chopped |
| 30 |
g |
Unsalted butter; (1oz) |
|
|
Good handful fresh chervil or tarragon; chopped at last |
|
|
; minute |
| 900 |
ml |
Vegetable stock; (1 1/2pint) |
| 150 |
ml |
Double cream; (1/4 pint) |
|
|
Freshly ground salt and black pepper |
INSTRUCTIONS
Wash, trim and chop the asparagus. You can use all but the woody
white ends of the stems. Melt the butter and add all the chopped
vegetables. Sweat in the butter until softened. Add the stock and
seasoning. Bring to the boil and simmer gently until the vegetables
are totally cooked.
Liquidise and then pass through a sieve in to a clean pan. Add cream
and most of the herbs, reserving a few sprigs for garnish. Heat
through and check for seasoning. Serve with reserved herbs scattered
on top.
Converted by MC_Buster.
Per serving: 875 Calories (kcal); 39g Total Fat; (39% calories from
fat); 24g Protein; 110g Carbohydrate; 75mg Cholesterol; 6192mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 8 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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