White asparagus and leek soup
Love this soup in spring. So gentle yet tasty. Vegetarian, local and in season.
White asparagus and leek soup
Love this soup in spring. So gentle yet tasty. Vegetarian, local and in season.
Cooking Instructions
- 1
Clean the asparagus with a speed peeler. Keep the peels
- 2
Cook the peels and the trimmings with most of the parsley (keep some for garnish) for about 20 min in 1.5 liter salted water.
- 3
Sift the bouillion.
- 4
Cut leek into small pieces. Sweat with the butter and oil for 5 min.
- 5
Put in the asparagus cut into pieces
- 6
Cover with the bouillion
- 7
Put in the lemon juice and cook for about 25 min. Mix the soup(take out some asparagus for garnish). Take soup from fire.
- 8
Make a liaison from the egg yolks and the cream. Put in the soup. Season well
- 9
Serve piping hot with parsley and asparagus
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