Asparagus And Gruyere Soup - cooking recipe

Ingredients

600 g asparagus
50 g butter
125 g shallots, chopped
125 g celery, chopped
125 g leeks, chopped
1 1/4 liters chicken stock
50 g plain flour
250 g gruyere, grated
200 ml double cream
1 tablespoon fresh tarragon

Preparation

Trim the bottoms of the asparagus stalks, then cut each stalk in two. Slice the asparagus stalks into 1cm sections, and reserve the tip sections in a bowl.
Melt the butter in a large pan over gentle heat. Add the shallots, celery and leeks, cover and sweat until soft. Meanwhile, heat up the stock in a separate pan.
Stir the flour into the vegetables, then add the stock and asparagus stalks and simmer for 10 minutes. Add the gruyere and blend in a food processor. Return the soup to the pan, add the asparagus tips and simmer for 5 minutes. Pour in the cream, simmer briefly to bring the soup back up to temperature, and serve sprinkled with tarragon.