Cream of asparagus

Ingredients:


- 50 g white asparagus


- 1 stalk leek


- 5 sprigs parsley


- 3 sprigs thyme


- Bay leaf


- 40 g butter


- 400 ml chicken broth


1 potato


50 ml of cream with a fat content of 35%





Method of preparation:


Peel the asparagus from the thin skin, cut the bottom of the rough ends and tie the stems. Put a bunch in boiling salted water and cook, occasionally turning, for 7 minutes. Then put the asparagus in a bowl with ice water. Knit cotton thread in the beam (bouquet Garni) a few green leaves of the leeks, parsley stalks, dried thyme, and Bay leaf.




The white part of the leek cut into thin rings. Peel the potatoes, coarsely chop. The asparagus, cut off the tops and set aside and stalks cut into small pieces.




In a saucepan, melt the butter, fry, stirring occasionally, leeks, 3 minutes. Add the chopped asparagus stalks, pour the hot broth and bring to a boil.




Put in a pan of potatoes and bouquet Garni. Salt, pepper and simmer for 45 minutes. Remove from the pan bouquet Garni. The pour soup into a blender and blend until creamy. Pradita through a sieve into a clean saucepan.




Pour the cream into the soup and stir. Place the pot on high heat, let simmer. Put in soup pending asparagus tips. Warm all along, 1-2 minutes.




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