Anthony J Sargeant made this Asparagus soup garnished with Chives

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Soup made from the broken-off ends of the asparagus spears (finely chopped and discarding final very woody bits and leaf scales) – cooked with shallot and butter and then with the addition of mild chicken stock the whole was liquidised and seasoned to taste. Finally garnished with green chopped chives stems and flowers and florets of Chives.

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