Asparagus creamy soup
15
45
8
No
Ingredients
- 45 ml (3 tablespoons) of vegetable oil
- 2 large onions, chopped into chunks
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- Garlic, up to taste
- 1 package of Les Cultures de chez nous asparagus, chopped into 4 chunks (keep tops for garnishing)
- 2 potatoes, chopped into chunks
- 2 liters (8 cups) of homemade or any other type of chicken broth
- 15 ml (1 tablespoon) of Bovril Knorr chicken concentrate
- 15 ml (1 tablespoon) of poultry seasoning
- 1 branch of thyme
- 125 ml (1/2 cup) of cooking cream
Preparation
Side-by-side mode
- In a cauldron, heat oil. Cook onions, potatoes and Les Cultures de chez nous sliced leeks for 5 minutes at medium heat. Salt and pepper. Add garlic and cook for 1 minute.
- Add asparagus chunks (without heads) and brown for 2 minutes.
- Soak with chicken broth. Add chicken Bovril Knorr, thyme and poultry seasoning. Bring to a boil. Cover and simmer with low boils for 30 minutes.
- When all vegetables are tender, set in the mixer till it gets a smooth texture. Set in a medium sized sieve. Put back into the cauldron. Add asparagus tops and cook for 5 minute (until tenderness).
- Before serving, beside heat, add cooking cream and mix well. Serve with croutons.
Our asparagus are on special!
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Did you know that...
The Quebec asparagus season generally begins in mid-May and lasts until mid-June.
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