Ingredients

  • 3 packages of thin green asparagus
  • 45 ml (3 tablespoons) of butter
  • 1/4 red pepper diced into 0,5 mm (1/4 inch)
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 1 small carrot sliced into julienne
  • 1,5 liter (6 cups) of poultry broth
  • 1 handful of frozen green peas
  • 2 small Italian tomatoes, sliced into short strips
  • 4 finely minced large white mushrooms
  • 250 ml (1 cup) of canned white beans, washed and drained
  • Salt and pepper up to taste
  • 60 ml (1/4 cup) of finely chopped fresh chive
  • 30 ml (2 tablespoons) of finely chopped fresh parsley
  • Croutons for garnishing
LeeksFind our bag in yourlocal grocery store

Preparation

  • Trim asparagus. Slice tips. Set aside. Slice stem into small sections of 1,25 cm (1/2 inch) then soak in a casserole of salted boiling water. Cook for 7 or 8 minutes. Add asparagus tips after 5 minutes of cooking. Drain and cool down with cold water. Set aside.
  • Heat butter in a large casserole at medium heat and brown pepper for 5 minutes. Add Les Cultures de chez nous sliced leeks and carrots into julienne. Cover and sweat for 10 minutes, while stirring once. Pour broth and bring to a boil at high heat. Add green peas ad tomatoes, reduce at medium heat and simmer for 15 minutes.
  • Add mushrooms and white beans. Salt and pepper. Simmer for another 10 minutes. Add asparagus and herbs. Remove from heat and cool down 5 minutes. Serve soup with croutons.

Chef's notes

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