Delicate soup
Instructions
Wilt in oil and butter 50 g leek and chopped garlic, add the diced potatoes and white asparagus into pieces.
Add 125 cl water, combine nuts, cover and cook for 40 minutes.
Pass the soup to a blender, put it back in the pot, add salt, add the Parmesan cheese, a knob of butter and asparagus tips first browned in butter 20 g for 10 minutes.
Cook for 5 minutes.
Ingredients and dosing for 4 persons
- 4 medium potatoes
- 1 pack of asparagus tips
- 1 leek
- 2 cloves of garlic
- Butter
- 1 tablespoon of olive oil
- 2 dice
- 4 tablespoons of grated parmesan cheese
- Salt