Asparagus and potato creamy soup
difficulty
ingredients
- 800 g Jolife white asparagus spears
- 1 litre vegetable stock
- 300 g potatoes
- 200 ml white wine
- 30 g butter
- Olive oil
- 250 ml heavy cream
- Salt, pepper, and fresh parsley
- 1 shallot
preparation
Peel the potatoes, rinse and cut into small cubes. Rinse the asparagus under running water. Remove the lower white woody part of the asparagus. Separate the tips from the spears. Cut the asparagus spears into thin rounds while blanching the tips in a little salted boiling water until crunchy-tender (al dente). Drain and let cool. Peel the shallot and cut into thin slices. Sweat in a casserole with oil and butter over medium heat. Add the potato cubes and the asparagus rounds and sauté for about 7-8 minutes. Add the white wine and the hot vegetable stock and simmer over low heat for about 20 minutes. Add the cream and cook for 10 more minutes. Season with freshly ground white pepper to taste and add salt if necessary. Once cooked blend with a hand-held blender until smooth. Add the blanched asparagus tips and a few leaves of fresh parsley. Serve hot.