DELICIOUS asparagus is the centrepiece of this week's recipe, prepared by Nigel Smith, of the Feilden's Arms, Mellor Brook.
Celebrity chef Nigel continues his tasty series of recipes for Lancashire Evening Telegraph readers with asparagus and chervil soup, which he recommends is served with a glass of Pinot Grigio wine.
1lb asparagus
4oz butter
3 sticks celery, roughly chopped
1 onion, peeled and chopped
2oz flour
2 pints vegetable or chicken stock
pint double cream
4oz finely chopped chervil
PLACE butter into pan and melt. Add the celery, onion and the asparagus stalks, not tips. Sweat down for four to five minutes, without colour, add a pinch of salt and the flour to form a light roux. Add to this the chicken stock or vegetable stock and simmer, stirring all the time, not allowing it to become limp. Simmer for 10 minutes, add the remaining asparagus, pour in the double cream and bring to the boil.
Add the chervil and place into a food blender, liquidise until smooth and pass through a fine sieve. Serve immediately with hot, crusty bread.
For enhancement, take a quarter pint of whipping cream and whip until half thickness, place finely chopped smoked salmon through the whipped cream and place on top of the soup.
Have you a favourite family recipe you would like to share with us?
Contact Pauline Hawkins on 01254 678678, e-mail: phawkins@lancashire.newsquest.co.uk or write to Food News, Lancashire Evening Telegraph, High Street, Blackburn BB1 1BT
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