Asparagus Velouté


3 large onions
3 cloves garlic
1.5 litre chicken stock or Veg nage
1 litre Cream
1200g  Asparagus Trim
300g Washed Spinach


Sweat off onions and garlic, then add stock and cream, bring to the boil and add the the asparagus, cook for 3-5mins and add the spinach, strain (but reserve the liquid) and blitz striaght away, and add the liquid to get the right consistancy, then pass.

For service put into a cream whipper and gas with 1 charge to start, check to see if its correct and add another gas charge if needed.

Recipe courtesy of Rosemary Shrager.
With thanks to Rosemary Shrager and the Rosemary Shrager Cookery School
The Corn Exchange, The Pantiles, Royal Tunbridge Wells TN2 5TE
Phone: 01892 528700