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450 g Asparagus trimmings; (1lb)
1 sm Onion; chopped
30 g Unsalted butter; (1oz)
Good handful fresh chervil or tarragon; chopped at last minute
900 ml Vegetable stock; (1 1/2pint)
150 ml Double cream; (1/4 pint)
Freshly ground salt and black pepper
Wash, trim and chop the asparagus. You can use all but the woody white ends
of the stems. Melt the butter and add all the chopped vegetables. Sweat in
the butter until softened. Add the stock and seasoning. Bring to the boil
and simmer gently until the vegetables are totally cooked.
Liquidise and then pass through a sieve in to a clean pan. Add cream and
most of the herbs, reserving a few sprigs for garnish. Heat through and
check for seasoning. Serve with reserved herbs scattered on top.
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