Asparagus, Mushroom and Chestnut Soup

Serves 2

METHOD:

By Paul Robinson, chef and Grimsby Institute tutor

1. Melt the butter in a thick-bottomed pan then add the asparagus and mushrooms and cook until soft.
2. Add the flour and stir until smooth before adding the chestnuts.
3. Gradually add the vegetable stock until the mix turns from a smooth paste and starts to take form as a soup. 
4. Add the Kiri and leave to melt as it heats up.
5. Gradually add the milk until the correct consistency is reached.
6. Add the chopped parsley and season with salt and pepper.
7. Garnish with toasted and grated chestnuts.

INGREDIENTS:

• 115g Kiri
• 57g flour
• 57g butter
• 4 asparagus sticks, chopped 
• 4 mushrooms, sliced
• 8 chestnuts, peeled & grated 
• 300ml vegetable stock 
• 200ml semi skimmed milk 
• 1 tablespoon chopped parsley