Creamy Asparagus and mint soup Chew The Cud Pure Vegetarian and Vegan food


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			Creamy Asparagus and mint soup You will need: 250g asparagus 3 cloves garlic 1 medium red onion 15g fresh mint leaves 250ml double cream 2 litres water 25g butter salt and pepper

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	1. Make your soup Crush the garlic cloves and dice the onion. Fry them in the butter till they soften and start to colour. Add the mint leaves and fry for 30 seconds, pour in the water, session with salt and pepper then bring to the boil. Cut the the asparagus roughly into inch long pieces. Add the asparagus to the water and simmer for an hour topping up with water if needed. Blend with a stick blender or in a food processor. Pour the soup mix through a sieve making sure you push as much of the pulp as you can through with a spoon . This will create an ultra smooth flavour packed soup. Return to the heat and simmer for half an hour to reduce the liquid to a thick soup. Add the double cream (keep some for decoration) and heat gently for a few minutes. 2.Serve Serve piping hot with crusty bread. To decorate pour a small amount of double cream on top of the soup and stir gently with a skewer or knife.
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