We love vegetable creams with Cooldo, and this one in particular because it's diuretic. We love Monica's version from IntheKitchenwithm.
ingredients
- 14 GREEN ASPARAGUS WITHOUT THE HARDEST PART
WATER 300ML - BONE BROTH 300ML
- LEMON PEEL
- 1 handful of mint leaves
- EXTRA VIRGIN OLIVE OIL
- SALT
steps
Sauté the leek with a little oil in a pot uncovered for 2 minutes over medium heat. Add the green asparagus, lemon zest, a pinch of salt, and water (approximately 300ml) to cover the vegetables. Cover and cook over medium heat for 5 minutes. A few minutes before turning off the heat, add the Cooldo Bone Broth to prevent it from evaporating. Blend all ingredients until smooth.
Serve with some reserved and pre-cooked asparagus for garnish, along with some pine nuts or pumpkin seeds.
