Creamy asparagus and raspberries soup
20
20
8
No
Ingredients
- 10 to 15 frozen or fresh asparagus
- 65 ml (1/4 cup) of frozen or fresh raspberries
- 500 ml (2 cups) of chicken broth
- 65 ml (1/4 cup) of cooking cream
- 1 minced garlic cloves
- 1/2 diced small onion
- 1 small bouquet of fresh finely chop herbs (thyme, rosemary, basil: a stem of each)
- 115 gr (1/4 pound) of butter
- 45 ml (3 tablespoons) of olive oil
- 30 ml (2 tablespoons) of cornstarch, diluted into 15 ml (1 tablespoon) of water
Preparation
Side-by-side mode
- Melt butter with olive oil in a casserole. Add asparagus, rapsberries, onion, garlic and herbs. Sweat while stirring with a wooden spoon for 3 to 4 minutes.
- Add chicken broth. Bring to a boil. Boil for 5 to 8 minutes.
- Set in a blender. Set again over heat. Bring to a boil anew.
- Add cream and thicker with cornstarch, if necessary.
- Warm up, serves.
