Puréed asparagus and potato soup | Romagnoli F.lli Spa
We waited for it all winter and it's finally here: asparagus has arrived on our spring dinner tables. It's a priceless source of calcium, phosphorus, potassium and vitamins to be used in many recipes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.romagnolipatate.it.
Ingredients
- Asparagus, 500 g
- White potatoes, 300 g
- Vegetable stock, 500 ml
- Shallot, 1/2
- Extra virgin olive oil, 3 tablespoons
- Butter, 20 g
- Fresh spreadable cheese or robiola cheese, 100 g
- Thyme, to taste
- Salt, 1 pinch
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