Asparagus vichyssoise
20
25
4
No
Ingredients
- 20 ml (1 tablespoon) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 liter (4 cups) of vegetables broth or chicken broth
- Sea salt and pepper
- 650 g (28 oz) of green asparagus (the stems sliced into pieces, the tips kept whole)
- 750 ml (3 cups) of spinaches
- 20 ml (4 teaspoons) of yogurt, original
Preparation
Side-by-side mode
- Heat olive oil in a deep cauldron. Add sliced leeks and simmer at medium heat for 6 to 7 minutes. Add broth, adjust seasoning, bring to a boil then lower heat to maintain simmering. Add asparagus stems to the broth and simmer for another 6 minutes. Add spinaches and cook for about 3 minutes.
- Remove from heat and cool down 10 minutes before setting in the blender. Once the soup is well liquified, set once in a sieve (still if you like a more rough texture, you're not in the obligation to do it). Refrigerate at least 2 hours or even an entire night.
- Meanwhile, cook asparagus tips for 2 to 3 minutes until it becomes tender and soft. Serve each of your guest with a little of soup into bowls, few asparagus tips and a spoonfull of yogurt on top.
