Velvety asparagus sauce

INGREDIENTS for 4 servings

  • 500g Asparagus
  • 200g Potatoes
  • 1 leek
  • 20ml EVO Oil
  • 125g Gran Cucina light cooking cream
  • 300ml vegetable broth
  • Parsley, oil, salt, and pepper
vellutata-di-asparagi-shutterstock_92747533

PREPARATION

1

Wash and slice the leek finely, dice the potatoes and leave to dry in a pan with olive oil over low heat for about 10 minutes, stirring occasionally and adding some water.

2

Carefully cleaning the asparagus, slicing them and  removing the most leathery ends and keeping the tips aside. Combine the sliced asparagus with the other vegetables and leave to cook for 5 minutes.

3

Combine the vegetable broth, cover with a lid and leave to cook over moderate heat for about 12 – 15 minutes.

4

Join Gran Cucina light cooking cream, add with salt and pepper, and blend for a few minutes until you get a smooth and silky mixture.

5

Fry the asparagus tips in a frying pan with a drizzle of extra virgin olive oil, salt, pepper and a drop of vegetable broth until they are cooked but still crispy. Keep them warm.

6

Serve the hot velvet soup decorated with asparagus tips and a sprinkling of previously chopped parsley.