Asparagus and spinaches velouté recipe 4349 59b40e47-95a1-4848-873f-7a63e9ab67ee /media/spelnens/veloute-asperges-epinards-1200-x-1200.jpg Crazy Leeks Crazy Leeks 4/12/2022 2:02:24 p.m. 0 0 60 6 Entrées Comfort food Soups and creams Asparagus
Asparagus and spinaches velouté

Asparagus and spinaches velouté

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15
45
6
No
Ingredients
  • 30 ml (2 tablespoons) of olive oil
  • 2 chopped onions
  • 1/2 package 250 g (2 cups) 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
Preparation
Side-by-side mode
  • 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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Asparagus and spinaches velouté

Ingredients
  • 30 ml (2 tablespoons) of olive oil
  • 2 chopped onions
  • 1/2 package 250 g (2 cups) 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
Preparation
Side-by-side mode
  • 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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