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Asparagus and spinaches velouté

Author: Les Cultures de chez nous
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Velouté aux asperges et épinards
Preparation 25
Portions 6
Freezing No
Ingredients
Preparation

Ingredients

  • 30 ml (2 tablespoons) of olive oil
  • 2 chopped onions
  • 1/2 package 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 450 gr (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 gr) of spinaches, hull and washed
  • 250 ml (1 cup) of cooking cream or milk
LeeksFind our bag in yourlocal grocery store

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Preparation

  • 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