5 sprays Cooking Spray, Calorie Controlled
4 medium Spring Onions, finely chopped
400 gms Asparagus, Raw, chopped
900 ml Stock, Fresh, vegetable
100 gms Cheese, soft, low fat
3 tbs Milk, Skimmed
1/8 tsp Black pepper
1.Spray a large saucepan with calorie controlled cooking spray. Add the spring onions and cook over a medium heat
for 2-3 minutes, until softened.
2.Add the asparagus and stock, bring up to the boil, then reduce the heat. Cover and simmer for 20-25 minutes.
3.Transfer the soup to a blender and add about two-thirds of the soft cheese. Blend until smooth. Alternatively
use a hand-held stick blender to puree the mixture in the saucepan. Reheat gently. Season.
4.Mix the reserved cheese with the milk to give a smooth consistency. Ladle the soup into warmed bowls, swirl the
soft cheese mixture on top and serve at once, sprinkled with a little extra black pepper.
The recipe, as you see, is originally for Asparagus alone. This particular week Bangsar Village Grocer were charging such an extortionate price for imported Asparagus that I decided to substitute frozen peas for a proportion (about half) to fit in with the budget for the wine lesson. It turned out to be a really nice change!
I specifically wanted an Asparagus recipe to match the Sauvignon Blanc from Chile which I understood would have some vegetal notes but also good acidity and character.
Colchagua Estate, ( Sauvignon Blanc), Vina Sutil, Curico Valley, Chile, 2011 MYR44