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    Asparagus Chervil Soup

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    Asparagus Chervil Soup

    A delicious spring soup that can be made with the asparagus stems left over from the tempura.

    Serves: 8


    • 1kg (2lb 4oz) asparagus
    • A handful of chervil
    • 2 fat leeks, trimmed of their dark green leaves
    • 1 1/2 litres (3 1/2 pints) good chicken stock
    • 425ml (15fl oz) double cream
    • 2 baking potatoes, peeled and finely chopped
    • 3 tbsp olive oil


    1. Remove the tough outer leaves of the leeks and finely slice. Wash thoroughly and leave to drip drain in a colander.
    2. Heat the oil in a large saucepan and gently fry the sliced leeks until very soft. Add the stock and potatoes, return to the boil and cook or 10 minutes.
    3. Meanwhile, wash the asparagus. Trim their stems, discarding any tough white ends. Slice off the tips from half the asparagus and set aside for another dish such as the asparagus tempura. Finely slice all the asparagus and asparagus stems and add to the potatoes. Boil for a further 10 minutes or until tender. Strip the chervil leaves from their stems and add the latter to the soup. Liquidise and strain. Finely chop the chervil leaves and stir into the soup with cream. Season to taste and thin with water if wished.
    4. Serve hot or cold.

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    Serving tips

    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.


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