Asparagus left-over soup
By Justinas Kapkovicius
1 h
1 raciones
Difficulty:
Media
Ingredients
- Butter - 80g
- Sweet onion - 150g
- Garlic - 5 cloves
- Asparagus peelings and trimmings - 400g
- Heavy cream - 300ml
- Flour - 25g
- Bacon - 200g
- Salt and pepper
- Parsley
- First wash the trimmed asparagus spears.
- Melt 50g of butter in the pan. Fry the diced onion and garlic for a couple of minutes.
- Put the asparagus trimmings in the pan, stir for a couple of minutes and add water to cover the trimmings. Boil for 20 minutes, until the asparagus is tender.
- Grind everything with a hand blender and pass through a sieve.
- In the frying pan melt the remaining butter, add the flour and cook for 15 seconds. Add the asparagus broth and stir slowly until a smooth base is obtained. Add the cream and cook until it has the right consistency. Add salt and pepper to taste.
- Serve with fried bacon and parsley.
Justinas Kapkovicius
BERGNER and the Cook and Chef Foundation are benchmarks in the world of gastronomy and I am proud to be part of this family.
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