Asparagus and spinaches velouté
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.
