Asparagus is in season at the moment and cheap in the shops. This soup is based upon the Cream of Celery Soup, that I posted earlier. The process is similar except the tips are steamed in the Varoma and added later to the finished soup. It makes 6 to 8 serves.
Place in TMX bowl
3 cups of water
2 sticks of celery
18 sticks of asparagus, about as thick as your small finger. Snapped of woody end, and discarded.
Tips sliced off and placed in Varoma. Remaining sticks sliced into 2cm. lengths.
1 small potato, peeled and cut into chunks.
1 small carrot, peeled and cut into chunks.
1/2 small onion, peeled and cut in half.
2 teaspoons of salt
Cook 20 mins., 100, speed gentle, with Varoma on top containing asparagus tips.
While this is cooking make the Roux.
1 generous Tablespoon Butter
1 generous Tablespoon of flour
3 cups of milk
1/8 teaspoon of white pepper
Melt Butter in saucepan, stir in flour and cook for a few mins.
Gradually add milk and cook for 5 mins.
Remove Varoma and keep aside.
Zap the vegetables in the Bowl, holding a tea towel on lid, and moving speed gently from 1 to 10 for 1 min.
Add milk, mix 10 seconds speed 1.
serve,garnished with reserved Asparagus tips and croutons if desired.