Puréed Constance potato and asparagus soup | Romagnoli F.lli Spa
A springtime recipe. This puréed soup made with asparagus and Constance variety potatoes, with their soft, velvety flesh and thin skin. Starter or main course
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, 800 g
- Constance potatoes, 300 g
- Vegetable stock, 1 l
- White wine, 200 ml
- Butter, 30 g
- Shallot, 1
- Extra virgin olive oil, 2 tablespoons
- Chives, to taste
- Table salt, to taste
- White pepper, to taste
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