Directions
Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

1. Peel tough stems of asparagus with a vegetable peeler. Cut into 3cm lengths.
2. Melt the butter in a saucepan. Sauté the onion over low heat until tender. Add the asparagus and cook for 5 minutes.
3. Sprinkle the flour over the asparagus, mix well and cook over low heat.
4. Pour the chicken stock over the asparagus, mix well with a wooden spoon then bring to the boil.
5. Reduce to low heat and simmer for 30 minutes.
6. Blend the soup with a hand blender or in a blender or food processor. Pass the soup through a fine mesh sieve.
7. Season with salt then add creme fraiche. Sprinkle with chilli powder and serve.

Ingredients

White asparagus can be found in speciality shops. If unavailable use green asparagus.