Asparagus

Asparagus and spinaches velouté

Name: Asparagus and spinaches velouté
Prep time: 1 h
Cook time: 45 min
Yield: 6
Cuisine: Entrées
Ingredients: 30 ml (2 tablespoons) of olive oil; 2 chopped onions; 1/2 package 250 g (2 cups) of Les Cultures de chez nous sliced leeks; 450 g (1 pound) of peeled and diced potatoes; 1 liter (4 cups) of vegetables broth; Ground salt and pepper up to your taste; 20 asparagus; 1 package (500 g) of spinaches, hull and washed; 250 ml (1 cup) of cooking cream or milk

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Author: Les Cultures de chez nous

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Preparation 15

Baking 45

Portions 6

Freezing No

Ingredients Preparation

Ingredients

30 ml (2 tablespoons) of olive oil
2 chopped onions
1/2 package 250 g (2 cups) of Les Cultures de chez nous sliced leeks
450 g (1 pound) of peeled and diced potatoes
1 liter (4 cups) of vegetables broth
Ground salt and pepper up to your taste
20 asparagus
1 package (500 g) of spinaches, hull and washed
250 ml (1 cup) of cooking cream or milk

Preparation

Side-by-side mode

In a large cauldron, heat oil. Brown onions and sliced leeks for 5 minutes at medium heat. Add potatoes and broth. Season. Simmer 30 minutes, until potatoes are well cooked. Add asparagus and spinaches. Continue cooking for 8 to 10 minutes.
In a blender, reduce in puree. Pour cream (or milk) and mix another few seconds.