Saturday was St George’s day which is traditionally the start of the British Asparagus season. The asparagus season in the UK is very short lasting 6 – 8 weeks from April to June so I thought I’d get on it and cook up this hearty asparagus soup. If like me you like it super spicy feel free to use lots more spicy hot pepper sauce.
Asparagus and Cheddar Soup
Prep time: 10 minutes
Cooking time: 25 minutes
1 large bundle British Asparagus
1 tbsp gluten free plain flour
500ml semi skimmed milk
60g grated cheddar cheese
Salt and pepper
2 tsp single cream
4-6 drops hot pepper sauce
Chop up the asparagus and put in a saucepan with the milk over a medium heat. Poach the asparagus in the milk for 2 minutes then remove from the heat and drain keeping the milk for later. Puree the cooked asparagus in a food processor and set aside.
Melt the butter in a saucepan then stir in the flour and fry for about 30 seconds. Pour in the milk a little at a time stirring constantly to stop lumps forming. Bring to the boil and cook until thickened then take off the heat and add the asparagus puree and stir through.
Sieve the soup through a metal sieve and discard the pulp. Return to the saucepan add the cheese and heat through until the cheese has melted. Season with salt and pepper and divide between two bowls.
Top each bowl with a drizzle of cream and a few drops of hot pepper sauce.
Serve with buttery toasted gluten free bread.