Ingredients:
- 1/2 kg. asparagus.
- 3 leeks.
- 1 onion.
- Olive oil.
- 1/4 l. de chicken broth.
- 2 potatoes.
- Salt
- Pepper.
- Croutons
Directions:
- Peel and chop the onion and leeks.
- Clean, peel and chop the tips off your asparagus. Chop the asparagus stalks too.
- Bring to the boil the tips with 1/4l in water with salt until they have softened. Drain.
- In the large saucepan, over low heat, add a good lug of olive oil . Add the onion, leeks and asparagus stalks until they are soft and sweet.
- Then, add the chicken broth, the liquid to cooking asparagus and 1/2l. water.
- Peel and chop the potatoes. And add them.
- To obtain a compact and soft cream with the same consistency of a custard a little thick, calculate well the liquids.
- Purée the soup using a blender until smooth.
- Season the soup with salt and pepper.
- Put the soup back on the heat, but don't allow it to boil.
Serve with the asparragus
tips, or in individual bowls with homemade croutons.
The white wine is a great
match for this wonderful cream soup.
And enjoy!!
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