Asparagus

Creamy asparagus and raspberries soup

Name: Creamy asparagus and raspberries soup
Prep time: 40 min
Cook time: 20 min
Yield: 8
Cuisine: Entrées
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

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Author: Crazy Leeks

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Preparation 20

Baking 20

Portions 8

Freezing No

Ingredients Preparation

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.