Creamy Asparagus And Beef Stock Soup

Ingredients

• 2 bunches asparagus
• 3 pints beef stock
• Salt and pepper to taste
• Butter
• 3 tbsp heavy cream

Method

1. 1 Cut asparagus tops aside. Boil stalks in salted water until tender, then rub through a sieve to create a smooth pulp.
2. 2 Add the asparagus pulp to 3 pints of boiling beef stock. Season with salt, pepper, and a knob of butter. Simmer for 15-20 minutes.
3. 3 Stir in 3 tablespoons of cream. Strain the soup to ensure smoothness, then add the reserved cooked asparagus tips.
4. 4 Serve immediately. If a thicker consistency is desired, add a slurry of cornstarch and water before serving.