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Asparagus
Asparagus creamy soup
Author:
Les Cultures de chez nous
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Preparation
15
Baking
45
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
45 ml (3 tablespoons) of vegetable oil
2 large onions, chopped into chunks
1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
Garlic, up to taste
1 package of Les Cultures de chez nous asparagus, chopped into 4 chunks (keep tops for garnishing)
2 potatoes, chopped into chunks
2 liters (8 cups) of homemade or any other type of chicken broth
15 ml (1 tablespoon) of Bovril Knorr chicken concentrate
15 ml (1 tablespoon) of poultry seasoning
1 branch of thyme
125 ml (1/2 cup) of cooking cream
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Asparagus creamy soup
From
Sep 28
to
Jan 01
Preparation
In a cauldron, heat oil. Cook onions, potatoes and Les Cultures de chez nous sliced leeks for 5 minutes at medium heat. Salt and pepper. Add garlic and cook for 1 minute.
Add asparagus chunks (without heads) and brown for 2 minutes.
Soak with chicken broth. Add chicken Bovril Knorr, thyme and poultry seasoning. Bring to a boil. Cover and simmer with low boils for 30 minutes.
When all vegetables are tender, set in the mixer till it gets a smooth texture. Set in a medium sized sieve. Put back into the cauldron. Add asparagus tops and cook for 5 minute (until tenderness).
Before serving, beside heat, add cooking cream and mix well. Serve with croutons.
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