Cream of asparagus & watercress soup

Alright, ill openly admit its more of a late springtime dish., but im sure that by now, were aware of my love for asparagus, and also fond of the fact that it can be obtained year round from most supermarkets. I will maintian however, that its best in the late spring.


This recipe combines the use of standard larder ingredients and a means to make your asparagus go a bit further. if like me you buy about 4 bunches of asparagus per week, then youll notice that the woody end bits are also useful. I tend to store these bits in a tupperware in the freezer - they dont go off that way and any essential nutrients are still preserved quite well until you need them.

This is a wonderful soup for lunchtimes - and has a nice uplifting feel. Its also quite healthy too.

You will need:

Woody ends from about 4 bunches of asparagus
1/2 pint / 250 ml vegetable stock
Handful of fresh watercress
1/2 pint  bechamel  / white sauce

In one pan heat the bechamel gently, stirring occasionally. In a seperate pan combine your asparagus bits and the vegetable stock and bring to the boil. Simmer for about 10 mins, then strain the stock into the bechamel.

Throw in your handful of watercress, then blend to a uniform consistency.

Garnish with parmesan shavings and / or lemon zest.

Bechamel

Bechamel is to the savoury world what creme patisserie is to the dessert world - a useful "mortar" that has oodles of applications in a multitude of dishes. It's a master sauce for the more lighter sauces we know such as onion sauce, parsley sauce, and other white sauce derivatives. It gives a wonderful medium for many soups also.

Ingredients (makes 1 pint of thick bechamel. Adjust butter flour / liquid levels for lighter versions)

1 pint whole milk
1/2 scored onion, studded with 3 cloves
2 bay leaves
4 black peppercorns
pinch nutmeg
pinch mace
2tbsp plain flour
1 tbsp butter

In one pan combine milk, studded onion, bay leaves, peppercorns, mace and nutmeg. Heat gently but do not allow to boil. Continue to stir occasionally untl onion softens. At this point keep warm on a low heat

In a seperate pan melt the butter until bubbling, then fold in the flour, mixing to a uniform paste with a wooden spoon. Add the infused milk bit by bit, whisking together until in a uniform sauce.

Simmer and stir occasionally for about 20 minutes until flour has cooked out.

Use as a master sauce for veloutes, and other white sauce derivatives.