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Asparagus & Hazelnut Soup

Sumo Salad Cafe
We love contributions to Channel Magazine from our 'locals'. One such local is Jacqui Wright, the friendly host at Sumo Salad in Takapuna. Stuart (and wife Jacqui) have put their hands up to provide a monthly contribution – to inform our readers of how to make tasty and healthy salads, and other bits and pieces. This month Stuart's contribution is a great soup recipe he discovered as a youngster working at a grotty pub in the UK.

Origins:  Back in the UK I used to work in a real grotty pub – spit and sawdust type of place. It was renowned for a number of things. Three things, its lecherous landlord Colin and his rude wife Eve, great beer and great food. During winter we would roast chestnuts on the large open fire. Eve would use any left over in her Asparagus and Chestnut Soup the following day. I have been wanting to share this recipe with you but had to wait until asparagus was in season. If you can find Chestnuts let me know, but substituting with Hazelnuts make for a delicious compromise.

Asparagus & Hazelnut Soup
by Stuart

Ingredients:
500g Asparagus
1 Red onion Chopped
2 Cups Vegetable Stock
1 Tbs of butter
2 Tbs of Plain Flour
1 Cup of Milk
½ Cup of Yoghurt
1 tsp of Lemon Juice
1/4 Cup of Hazelnuts Roasted

Method:  Gently simmer Asparagus and Onion in ½ Cup of stock until tender. Reserve around 3 Asparagus tips per portion and then puree the remainder until smooth. Melt the butter in the same pan and slowly add flour and cook for a further 2 minutes (please do not burn). Stir in the remaining stock and bring to boil. Add Puree, milk, lemon juice and yoghurt and mix well. Stir until heated through.  Place in your best bowls and garnish with reserved asparagus tips and lightly crushed hazelnuts.
Sumo Salad Café, 67 Hurstmere Road, Takapuna,
Phone 489 7866. Email: takapuna@sumosalad.com

by Channel Editorial

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