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Creamy Asparagus and Dill Soup
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Cuisine Type,Dish Type,Recipes,Soup Recipes | No Comments
Roughly chop the asparagus spears. Peel and slice the shallots and potato. Melt butter in a saucepan and add shallots and garlic. Cook gently for a few minutes then add the diced potato, dill (reserving a little for garnish), sea salt and pepper and chicken stock.
Simmer for 20 minutes until potato is tender then add asparagus and cook for 5-10 minutes until tender but still bright green. Whizz the soup in the food processor or blender and strain through a sieve if desired. Add sea salt and pepper to taste, add cream and gently reheat
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