Soups & creams
Green asparagus cream soup
Fine and aromatic green asparagus cream with a touch of lemon.
VegetarianGluten-free
Ingredients
- 2 bunches of green asparagus (about 500 g)
- 1 leek, sliced
- 1 small potato, in chunks
- 30 g butter
- 550 g vegetable stock
- 80 g cooking cream
- Zest of 1/2 lemon
- Salt and pepper to taste
Step-by-step
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- Set aside the asparagus tips and chop the rest of the stalks.
- Put the leek in the mixing bowl and chop 4 sec/speed 5.
- Add the butter and saute 6 min/120°C/spoon speed.
- Add the asparagus stalks, the potato and the stock and season.
- Set 18 min/100°C/speed 1.
- Steam the reserved tips in the Varoma during the last 8 minutes.
- Add the cream and the zest and blend 1 min/speed 5-10 progressively.
- Serve with the asparagus tips on top.
Tips
- Lemon zest adds freshness without making it vinegary.
- For a vegan version use plant-based oil and cream.
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