Asparagus cream soup

Ingridients

For 4 people:

1 tablespoon olive oil

1 small onion

1 garlic clove

4 medium-size potatoes

200 g of asparagus

1 l of water

3 teaspoons Vegeta

1 tablespoon of dried minced parsley (comma or fresh)

3 tablespoons rice cooking cream (or other)

salt and pepper, if desired,

Preparation

The olive oil fry nasesekljano onion translucent. Add nasesekljan clove – so that smell.

Add peeled, washed and cut into small cubes and peeled potatoes, asparagus, which we have been cut off the bottom of a woody part. Best to asparagus suitably each arm at one end, gently bend and we will himself indicated where it wants to break. If a test fails, we cut some centimentrov from the lower end and this part is discarded.

Quickly fry all together, add water, add Vegeta, and parsley, and cook until the potatoes are nicely softened. About 20 minutes – less than a cube will sooner be cooked.

Add rice cream and boil for another 5 minutes. If desired, seasoning with salt and pepper, a first seek broth, as it is already vegetative salt and does not even need a lot of salts.

Remove from the flame, stored some heads of asparagus for decoration, spasiramo soup with a hand blender. Serve soup in the middle and place the asparagus heads.

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