Creamy, comforting and delicious. Perfect on a cold, rainy day🥰
INGREDIENTS
•1 kg yellow potatoes
•1 kg asparagus
•1 large shallot
•1/4 cup EVOO
•1.5 tsp salt
•3 L water veggie or chicken stock
• Heavy cream to garnish (optional)
METHOD
Peel and cut potatoes in 1inch dice. Peel and trim asparagus, reserving some of the tips to garnish the soup. Cook tips in a small amount of EVOO, until just tender, and reserve on the side. Add the rest of the oil and sauté the shallot. Add asparagus and cook for 1 minute. Add the diced potatoes, salt, and water/stock. I use the ends of the asparagus to make a quick asparagus stock. Cover and cook on medium heat until vegetables are tender. Puree with an immersion blender, and taste for seasoning. Adjust thickness by adding more stock if necessary, or cook a little longer to thicken.
Ladel in a bowl, drizzle with cream, and garnish with asparagus tips.
Buon Appetito Amici!
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