Recipe information
Make L’asperge in just 45m. White asparagus velouté Oyster mushroom, croutons
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Ingredients
Soup Ingredients
Soup Preparation
1. Prepare the Ingredients
Clean and trim the white asparagus, chop the onion, and mince the garlic. Slice the oyster mushrooms.
2. Cook the Vegetables
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
3. Add Asparagus
Add the white asparagus to the pot and sauté for another 5 minutes.
4. Simmer
Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, until the asparagus is tender.
5. Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.
6. Add Cream and Season
Stir in the heavy cream, and season with salt and black pepper to taste. Heat through without boiling.
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