Steps to Make Award-winning White asparagus and leek soup
Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Super Quick Homemade White asparagus and leek soup. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from White asparagus and leek soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White asparagus and leek soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make White asparagus and leek soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook White asparagus and leek soup estimated approx 45 min.
To begin with this recipe, we must prepare a few ingredients. You can have White asparagus and leek soup using 8 ingredients and 9 steps. Here is how you cook it.
Love this soup in spring. So gentle yet tasty. Vegetarian, local and in season.
Ingredients and spices that need to be Make ready to make White asparagus and leek soup:
- 500 gr white asparagus
- White of a medium leak
- Knob butter and tb oil
- 1/4 bunch curly parsley
- 3 tb lemon juice
- 2 egg yolks
- 3 tb cream
- Salt and pepper
Instructions to make White asparagus and leek soup
- Clean the asparagus with a speed peeler. Keep the peels
- 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.
- Sift the bouillion.
- Cut leek into small pieces. Sweat with the butter and oil for 5 min.
- Put in the asparagus cut into pieces
- Cover with the bouillion
- Put in the lemon juice and cook for about 25 min. Mix the soup(take out some asparagus for garnish). Take soup from fire.
- Make a liaison from the egg yolks and the cream. Put in the soup. Season well
- Serve piping hot with parsley and asparagus
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