After the asparagus appetizers, here comes another recipe that sees asparagus, vegetable of season now, as the main ingredient.
The color of my velvet soup has some brown in it because I wanted to keep potatoes unpeeled. As you already know, I love Lapland potatoes. Their peel is full of nutrients and very soft. They are sold uncleaned so that they could last longer. In case finding Lapland potatoes seems hard in the area you live (and that could be very probable, I guess), then don’t you worry, just use the “normal” potatoes you’ll find. If you’ll peel them, then the color of your soup will be more intense and lighter than mine 🙂
Asparagus velvet soup
Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Serves: 6 people
Ingredienti:
- 300 g asparagus
- 1 medium leek
- 400 g potatoes
- Water
- 50 ml heavy cream
- 4 leaves of basil
- 1 tbs of olive oil
- 1 vegetable stock
- Salt
- Pepper
Procedimento:
- Boil the asparagus in water, completely under water, for 10 min, until they get soft enough so that a fork could easily pass through them
- Meanwhile, Chop the leek and fry it in a kettle with oil
- Grossly chop the potatoes and add them to the leek
- Cover the potatoes with the water in which the asparagus were boiling
- Add a vegetable stock to the kettle
- Cut away the tops from the asparagus. We will use them as a decoration
- When the potatoes will be soft, add the asparagus to the kettle, the basil and blend everything together
- Add salt and pepper
- Serve with little bit of oil, parmisan cheese and the tops of the asparagus and the basil as a decoration
