Cream of white asparagus soup recipe
White asparagus cream, a perfect recipe to be eaten either hot or cold, this cream will surprise you with its smooth texture and delicate flavour.
Like all creams, this is a very healthy recipe and we will also benefit from the diuretic power of white asparagus. Serve with croutons, a drizzle of extra virgin olive oil and freshly ground pepper. Success is guaranteed.
Very light cream, smooth texture, delicate flavour and very easy to prepare with our food processor.
Drain the white asparagus, reserving 300ml of the broth for
incorporate it into the recipe at a later stage.
We mount the extraction accessory on our Küken robot.
Add 40ml of olive oil, 20g of butter and 500g of well-drained and chopped white asparagus.
Bake 8 minutes at 120°C and speed 1.
Add 300g of peeled and chopped potatoes, 200ml of milk, 300ml of the asparagus stock, 200ml of water and salt and pepper to taste.
Bake 20 minutes at 120°C and speed 1.
Taking care not to burn ourselves, we replace the remover accessory with the blade accessory.
Blend for 20 seconds at speed 8.
Our white asparagus cream is ready!
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Ingredients
Directions
Drain the white asparagus, reserving 300ml of the broth for
incorporate it into the recipe at a later stage.
We mount the extraction accessory on our Küken robot.
Add 40ml of olive oil, 20g of butter and 500g of well-drained and chopped white asparagus.
Bake 8 minutes at 120°C and speed 1.
Add 300g of peeled and chopped potatoes, 200ml of milk, 300ml of the asparagus stock, 200ml of water and salt and pepper to taste.
Bake 20 minutes at 120°C and speed 1.
Taking care not to burn ourselves, we replace the remover accessory with the blade accessory.
Blend for 20 seconds at speed 8.