We love cream of asparagus as a light dinner option, a summer dinner served cold, or paired with a salad for a light lunch menu.
INGREDIENTS
- 1 onion cut into half moons
- 1 leek
- 1 bunch of green asparagus, the toughest part removed
- Extra virgin olive oil
- Salt
- Fresh chives or broccoli
- 300 ml Cooldo Bone Broth or mix water and bone broth
STEPS
- Sauté the onion and leek (with a little oil) in a pot for 12-15 minutes uncovered over medium heat.
- Add the green asparagus, a pinch of salt, and bone broth to cover ¼ of the vegetables. Cover and cook over medium heat for 5 minutes.
- Beat all ingredients until you get a creamy consistency, adding water little by little until you get the desired texture.
- Serve with chopped chives or broccoli on top (optional).
