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Cream of Asparagus Soup

Ingredients Method

150g fresh asparagus Cut off and discard the tough asparagus
bottoms. Slice the stalks into pieces.
1 tablespoon olive oil
Melt the butter and add the oil to the
2 tablespoons butter saucepan. Add onions and asparagus pieces.
1 potato peeled and chopped Sauté for 10 minutes over medium heat once
the onions are clear and soft, stir in the potato
1 onion chopped and cook for a few more minutes. Then add 2
2 tablespoons flour tablespoons flour. Continue to cook over a low
heat, stirring frequently for 5 more minutes.
200ml water (add more if
needed) Add the water, loosen any bits of onion that
have stuck to the pan, stir well. Heat to a boil,
150 ml milk then simmer for 5 minutes and mix well. Cook

½ teaspoon Chives another 8 to10 minutes. This mixture will get
thick so you will want to stir frequently.
Salt and Pepper
Puree in a food processor or blender then add
the milk to pan and remove from heat then
season to taste. Put in the chives mix well, heat
and serve.