Asparagus Cappuccino

Asparagus Cappuccino - a frothy fantasy of asparagus soup. A winter warmer made from summery ingredients.

Fancy a cuppa?

Asparagus Cappuccino Recipe

(Adapted from ABC Delicious: Let's do Lunch)

Serves 8

Ingredients

25 g unsalted butter

1/2 tbsp olive oil

1 onion, chopped

2 sticks celery, chopped

1 baby fennel bulb, chopped

1 medium potato, chopped

1 tbsp chopped tarragon

375ml chicken stock

350 g (about 12 spears) asparagus, woody ends trimmed, chopped

300 ml thick cream.

Method

1. Heat the butter and oil; fry the onion, celery and fennel for 1 minute.
2. Add the potato, tarragon and stock and cook for 10 minutes.
3. Add the asparagus and cook for a further 5 minutes until the vegetables are tender.
4. Set aside to cool slightly then place in a blender and process until smooth.
5. Season well with salt and pepper and add the cream.
6. Just before serving reheat the soup gently, and you can blend with an electric hand blender to forth the soup. Pour into serving cups.