{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Asparagus and Lettuce Soup

1 lge. Onion
2 med Potatoes
The stems from 450g (1lb) Asparagus (or 225g 8oz.whole Asparagus)
60g.(2 oz.) butter
600ml (1 pt.) Chicken or Vegetable Stock
1 head Butterhead Lettuce
Salt and Pepper
Wash the Asparagus stems and chop finely.
Peel the onion and potatoes and cut into dice.
Put these with the butter into a saucepan, put on a gentle heat, and leave to sweat for 30 mts. or so until soft.(Stir from time to time.)
Put the water into the pan with the vegetables and bring to the boil.
Wash the lettuce. When the water is boiling well add the lettuce a few leaves at a time, letting it come back to the boil between additions.
(This keeps the soup a fresh bright green).
Let it boil for a minute or two only and then liquidize.
Test the soup, if the Asparagus spears were woody it may be necessary to pass the mixture through a sieve to remove the strings.
Season well.
This soup can be served hot , or, if the weather is warm, it is very good chilled.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef