170g fresh or frozen asparagus (retain stock or brine)
1 small onion, finely chopped
1 clove garlic, crushed
6 cups chicken stock
3 tablespoons butter
3 tablespoons flour, sieved
1 cup milk powder or ⅓ Cup cream
3 tablespoons shredded cheese (optional)
Salt, ground black pepper, to tasteTo Serve:
CroutonsServes 6 – 7 persons
1.Place asparagus in a small pot. Add enough water to cover it.2.Bring to a boil, as soon as it is cooked, drain, retaining stock. Allow stock to cool. Dissolve flour in the cool stock. Dissolve milk powder in the chicken stock.3.Chop off asparagus heads and set aside. Chop the asparagus stick into 1cm long pieces.4.In a medium pot, melt butter, stir in onion and garlic until onion is soft.
5.Add chopped asparagus stem. Stir for 30 seconds, stir in the chicken and asparagus stock. Cook while stirring on medium heat. Count time stirring, allow to boil for 1 minute.
6.Process or blend until the mixture is homogenous and smooth, or grind in a hand-mill, then strain, pressing the asparagus with the back of a large spoon to get the asparagus through strainer.
7.Pour the mixture into a medium pot, stir in the asparagus heads. Season to taste, stir on low heat until it boils. Stir in cheese until it disappears.
8.Remove from heat, stir in cream if milk powder has not been used. Serve with croutons.
Note:Chopped onion can be substituted with a small onion in which a few cloves have been stuck. To be added in step 5 and removed after step 7.