First course
Asparagus soup
Ingredients
- 500 gr of fresh asparagus
- A small golden onion
- 15 gr of butter
- 15 gr of flour
- White salt and pepper
- 500 ml of vegetable broth
- A jar of Greek yogurt
- A teaspoon of lemon juice
Times
- Time: average
Features
- BLAST CHILLING AT +3°C
- SHOCK FREEZING AT -18°C
Difficulty
- Easy
Proceeding
Set aside the 4 most beautiful asparagus to decorate the dish. Steam the remaining asparagus for 10 minutes, leaving them very al “dente”. Cool in Freddy in a pan for 30 minutes.
Cut them into small pieces. Season with butter and chopped onion. Add flour and cook for a couple of minutes. Add the vegetable broth, stirring constantly. Blend everything with the hand blender and cook for about ten minutes (calculated from when you have reached the boiling).
Cut them into small pieces. Season with butter and chopped onion. Add flour and cook for a couple of minutes. Add the vegetable broth, stirring constantly. Blend everything with the hand blender and cook for about ten minutes (calculated from when you have reached the boiling).
Tips
Before putting the yogurt you can cool or freeze in a low pan for 30 minutes (two hours in case of freezing) and finish the recipe when needed.