Asparagus with oyster creamy soup
20
20
4
No
Ingredients
- 15 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
- 1 peeled potato sliced in two
- 1 pinch of salt
- 500 gr (1 pound) of fresh trimmed asparagus
- 12 oyster, fresh with shells or canned and drained
- 30 ml (2 tablespoons) of cooking cream
- Pepper
- Sprig of chervil or fresh parsley
Preparation
Side-by-side mode
- In a large casserole, heat oil at medium heat. Add Les Cultures de chez nous sliced leeks and cook, while stirring from time to time, for 8 minutes or till they're soft (do not roast). Add vegetables broth, potato and salt. Bring to a boil. Reduce heat and simmer for 10 minutes or till vegetables tenders.
- Chip oyster and drain (filter oyster liquids). Divide oyster and filtered liquids into four bowl soup. Set aside.
- In the mixer, reduce vegetables mixture into puree, many time if needed. Set again the mixture in the casserole. Bring to a boil. Add cream and mix. Salt and pepper.
- Divide asparagus cream over oyster set aside. Garnish each portion with chervil and serve right away.
Our asparagus are on special!
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Did you know that...
Quebec asparagus is identified by a yellow Aliments du Québec rubber band.
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