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Asparagus
Asparagus and spinaches velouté
Author:
Les Cultures de chez nous
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Preparation
25
Baking
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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
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Asparagus and spinaches velouté
From
Sep 25
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Jan 01
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.
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