1 tbsp unsalted butter
tbsps plain flour
1 tsp salt
ground black pepper
300ml (½ pint) vegetable stock
milk or semi skimmed milk
125ml plain yoghurt
1 tsp lemon juice
tbsps grated Parmesan cheese (optional)
asparagus and onion in a saucepan with 120ml vegetable stock. Bring the stock
to the boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a
few asparagus tips for garnish. Place remaining vegetable mixture in an
electric blender and purée until smooth.
butter in the pan that was used for simmering the asparagus and onions. Stir
while sprinkling flour, salt, and pepper into the butter. Do not let the flour
brown. Allow the mixture to cook only 2 minutes.
4. Stir in
remaining 300ml vegetable stock and increase the heat. Continue stirring until
the mixture comes to the boil.
5. Stir the
vegetable purée and milk into the saucepan. Whisk yoghurt into the mixture,
followed by lemon juice. Stir until heated through, then ladle into bowls.
reserved asparagus tips.
with Parmesan if desired.