600 g/1 lb 5 oz green asparagus, spears trimmed • 50g/2 oz butter
1 onion, thinly sliced 2 tablespoons plain flour
100 ml/31/2 fl oz white wine
1 litre/1 3/4 pints Vegetable Stock
2-3 tablespoons double cream salt and pepper


1.Half-fill a bowl with water and stir in the lemon juice. Working on one artichoke at a time, break off the stems, cut off all the leaves and remove the chokes.
2.Drop the hearts into the acidulated water Melt 45 g/12 oz of the butter in a saucepan, add the onion and celery and cook over a low heat, stirring occasionally, for 5 minutes until softened.
3.Drain the artichoke hearts, add to the pan with the potatoes and cook for 5 minutes. Pour in the stock, season with salt and pepper to taste, cover and simmer for about 40 minutes. Transfer to a food processor and process to a purée.
4.Pour into a clean pan, taste and adjust the seasoning if necessary and reheat Beat the egg yolk with the remaining butter. Remove the soup from the heat and stir in the egg yolk mixture to thicken.
5.Serve in individual soup plates with plenty of Parmesan.

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