Cream of White Asparagus

Cream of Asparagus (with freshly ground black pepper)

I am fond of asparagus - be they white, green or wild. The only problem is that I am not fond of peeling them. Peeled enough to last me quite a while especially when we were living in Spain and could find them everywhere when the Season was on.

But they are really good just nicely grilled or boiled and served with a bit of olive oil.

Yesterday I saw white peeled asparagus in jars in a supermarket. I wouldn't eat them on their own but I know that they would do just fine for a soup. A quick and yummy Cream of White Asparagus.

Cream of White Asparagus

Peeled White Asparagus

2 Garlic cloves

1 Onion

1 Potato

45g Butter

45g Flour

Chicken Stock

50ml Crème fraîche

Parmesan Cheese (optional)

In a soup pot brown the garlic and onion in the butter. Add in the cubed potato and then the flour. Stir well to cook the flour.

Now add in the asparagus and enough chicken stock to cover the ingredients. Cook till everything is soft. Mix with a hand mixer till you get a smooth and creamy soup.

Just before serving, stir in the cream and if you wish, garnish with some parmesan cheese shavings, freshly ground black pepper and croutons.