Creamy asparagus soup

A light spring soup

Ingredients

  • 200 g white asparagus
  • 200 g green asparagus
  • 200 g potatoes
  • 200 g white onions
  • 50 g butter
  • 2 litres milk 3.2% UHT

Directions

Peel the asparagus, dice the potatoes and chop the onions. Put all three ingredients in a pot and fry them in butter. Add milk and cook until soft, season with salt and pepper to taste. Blend into a smooth mixture and sieve through a fine sieve to discard the stringy threads of asparagus fibre. A few drops of truffle oil will provide a perfect finishing touch.

 

 

 

 

If the stalks of asparagus are thin and young, remove the ends only.

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