HomeOur recipesAsparagus

Asparagus and spinaches velouté

Author: Les Cultures de chez nous
Velouté aux asperges et épinards
Preparation 15
Baking 45
Portions 6
Freezing No


  • 30 ml (2 tablespoons) of olive oil
  • 2 chopped onions
  • 1/2 package 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 450 g (1 pound) of peeled and diced potatoes
  • 1 liter (4 cups) of vegetables broth
  • Ground salt and pepper up to your taste
  • 20 asparagus
  • 1 package (500 g) of spinaches, hull and washed
  • 250 ml (1 cup) of cooking cream or milk
LeeksFind our bag in yourlocal grocery store

This week's specials


  • In a large cauldron, heat oil. Brown onions and sliced leeks for 5 minutes at medium heat. Add potatoes and broth. Season. Simmer 30 minutes, until potatoes are well cooked. Add asparagus and spinaches. Continue cooking for 8 to 10 minutes.
  • In a blender, reduce in puree. Pour cream (or milk) and mix another few seconds.

Chef's notes