Cream of Asparagus Soup


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A soup which the vegetarians adore.

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Serves 6 to 8.
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  1. Cut the vegetable into big pieces. If using fresh asparagus, cut then also into big pieces.
  2. Heat the butter in a vessel and fry the onions and potatoes (and asparagus if using fresh asaparagus) for 3 to 4 minutes.
  3. Add 6 teacups of water. If using cannes asparagus, add the asparagus and the liquid from the can also.
  4. Cook in a pressure cooker.
  5. When cooked, put the mixture into a liquidiser. Blend and strain the mixture.
  6. Boil for 15 minutes.
  7. Just before serving, add salt, pepper and beaten cream. Mix well.
  8. Serve hot.
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