Asparagus vichyssoise
20
25
4
No
Ingredients
- 20 ml (1 tablespoon) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 liter (4 cups) of vegetables broth or chicken broth
- Sea salt and pepper
- 650 g (28 oz) of green asparagus (the stems sliced into pieces, the tips kept whole)
- 750 ml (3 cups) of spinaches
- 20 ml (4 teaspoons) of yogurt, original
Preparation
Side-by-side mode
- Heat olive oil in a deep cauldron. Add sliced leeks and simmer at medium heat for 6 to 7 minutes. Add broth, adjust seasoning, bring to a boil then lower heat to maintain simmering. Add asparagus stems to the broth and simmer for another 6 minutes. Add spinaches and cook for about 3 minutes.
- Remove from heat and cool down 10 minutes before setting in the blender. Once the soup is well liquified, set once in a sieve (still if you like a more rough texture, you're not in the obligation to do it). Refrigerate at least 2 hours or even an entire night.
- Meanwhile, cook asparagus tips for 2 to 3 minutes until it becomes tender and soft. Serve each of your guest with a little of soup into bowls, few asparagus tips and a spoonfull of yogurt on top.
Our asparagus are on special!
See promotions
Did you know that...
Asparagus is an excellent source of dietary fibre, vitamins (A, B1, B2, B6, B9, C) and minerals (calcium, iron, potassium, copper and phosphorus).
See the productYou may also like
95
12
Budget
50
4
Budget
