Gordon Ramsay – Cooking for Friends (страница 5)

Heat the oil and half the butter in a large pan. Add the onion, celery and some seasoning and cook for 4-6 minutes, stirring frequently, until the vegetables begin to soften. Add the chopped asparagus and thyme, and stir over high heat for another 3-4 minutes until the asparagus is tender but still vibrant green. Pour in just enough stock to cover, and simmer for 2 minutes. Remove the pan from the heat.

Blend the soup in 2 batches while it is still hot: place half the vegetables in a blender using a slotted spoon, add 1 or 2 ladles of hot stock and blend well. Push the resulting purée through a fine sieve, pressing down hard with the back of a ladle. Discard the pulp and repeat with the remaining soup. Gradually add more hot stock to the strained purée until you get a creamy consistency. Taste and adjust the seasoning, adding a little lemon juice if you like, and erring towards the side of over-seasoning if you intend to serve the soup cold.

When ready to serve, add the cream and gently reheat until it just comes to a simmer. Meanwhile, sauté the asparagus tips with the remaining butter and some seasoning in a hot frying pan. Add a splash of water and cover the pan. Let the asparagus steam for 2-3 minutes until just tender.

Pour the soup into warm bowls and garnish with the asparagus tips. Drizzle over a little olive oil and serve immediately.

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