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Asparagus And Pink Peppercorn Soup

Rceipe for 4

Ingredients

What to do

  1. Place asparagus in a large pan and cover with water. Add salt and peppercorns and poach until cooked.
  2. Drain and reserve 100ml of cooking water and the pink peppercorns. Cut 4 of the nicest tips off for use later as a garnish.
  3. Put the asparagus and water into a blender and blend to a fine purée. Add the cream and basil leaf then season with a little more salt to your taste.
  4. Serve the soup hot or cold and garnished with asparagus tips and lightly crushed pink peppercorns.

 

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