Cream of Asparagus Soup

Ingredients:

• 1/2 kg. asparagus. 
• 3 leeks. 
• 1 onion. 
• Olive oil. 
• 1/4 l. de chicken broth.
• 2 potatoes. 
• Salt
• Pepper. 
• Croutons

Directions:

1. Peel and chop the onion and leeks.
2. Clean, peel and chop the tips off your asparagus. Chop the asparagus stalks too.
3. Bring to the boil the tips with 1/4l in water with salt until they have softened. Drain.
4. 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.
5. Then, add the chicken broth, the liquid to cooking asparagus and 1/2l. water. 
6. Peel and chop the potatoes. And add them.
7. To obtain a compact and soft cream with the same consistency of a custard a little thick, calculate well the liquids.
8. Purée the soup using a blender until smooth.
9. Season the soup with salt and pepper.
10. 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!!

Chicken broth

Ingredients:

• 1 Whole chicken
• 500g cooked chickpeas
• 2 onions
• 2 big potatoes
• 2 carrots
• Water
• 1/2 tablespoon of salt

Directions:

1. Chop the chicken.
2. Peel and chop the vegetables and combine them in a large stockpot.
3. Pour in enough water to just cover them completely. Heat the water to boiling over medium-high heat. Skim any fat or scum from the surface with a large spoon. Season the broth with salt.
4. Cook for about 2 hour.
5. Taste it and add salt for perfect taste. 
6. Then , strain into another pot and let the broth gets cool. Cover and refrigerate (max. 5 days) or freeze the broth for future use. 

And enjoy!