If you still rarely buy asparagus because you don't know how to cook it – I share an excellent option. This soup-puree slightly resembles something in between onion and bean. It's easier to try once than to explain in words.
Ingredients
Step-by-step cooking recipe
Finely chop the potatoes and asparagus stalks, and set aside the asparagus tails separately.
Boil the water and boil the tops of the asparagus for 2-3 minutes.
Chop the shallots and fry until golden in olive oil.
Add potatoes and asparagus stalks, and fry for 7-8 minutes.
Pour in the white wine and let it evaporate.
Add the broth and cook the soup for 15 minutes after boiling over medium heat.
Add the tops of the asparagus, boil for another 5 minutes and puree the soup with a blender.
Pour in warm cream and season to taste.
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