Cooking time: 10 minutes
You can also make this soup with fresh asparagus, using the tougher ends that you have cut off. In that case, reserve the cooking liquid and add a chicken bouillon cube to it.
To bind the soup, you can use flour or a potato, but cornstarch is lighter and tends not to lump.
If using canned asparagus, buy pieces: they cost much less and the flavour is just as good. Set four tips aside for garnish.
Just before serving, drizzle some cream onto the soup. You can make a web design by drizzling in a circle of cream and then drawing a fork through it. Personally, I like to personalize each bowl by writing the initial of each guest in the soup.
To dress this soup up a bit, place four small slices of bread topped with a nice slice of brie in the oven until the cheese melts and use them to garnish the soup, placing an asparagus tip on each crouton.
- Purée all the ingredients except the cream in a blender;
- pour into a saucepan and heat gently until smooth and thickened;
- correct the seasoning; pour into bowls;
- gently drizzle some cream on top for decoration - the cream makes the soup mellow and velvety.
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