Ingredients

  • 10 to 15 frozen or fresh asparagus
  • 65 ml (1/4 cup) of frozen or fresh raspberries
  • 500 ml (2 cups) of chicken broth
  • 65 ml (1/4 cup) of cooking cream
  • 1 minced garlic cloves
  • 1/2 diced small onion
  • 1 small bouquet of fresh finely chop herbs (thyme, rosemary, basil : a stem of each)
  • 115 gr (1/4 pound) of butter
  • 45 ml (3 tablespoons) of olive oil
  • 30 ml (2 tablespoons) of cornstarch, diluted into 15 ml (1 tablespoon) of water
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Preparation

  • Melt butter with olive oil in a casserole. Add asparagus, rapsberries, onion, garlic and herbs. Sweat while stirring with a wooden spoon for 3 to 4 minutes.
  • Add chicken broth. Bring to a boil. Let boil for 5 to 8 minutes.
  • Set in a blender. Set again over heats. Bring to a boil anew.
  • Add cream and thicker with cornstarch, if necessary.
  • Warm up, serves.

Chef's notes

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