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Asparagus Chervil Soup
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A delicious spring soup that can be made with the asparagus stems left over from the tempura.
If serving cold, you can garnish the soup with ice. Line a shallow baking dish with cling film, and cover with a very thin layer of water. Freeze. Lift off the film, break into large pieces and scatter in the cold soup.
This recipe was first published in May 2000.