Post by margauxspain on Nov 14, 2021 6:11:12 GMT -5
Recipe:
1 Kilo of green asparagus (serves 4 - For Monday, leftovers)
30 grams of French or Asturian butter (82% butter fat)
1 Large onion, sliced finely
1 litre of vegetable stock from scratch
7 leaves of fresh basil
1 tsp of salt to taste
1 large celery stalk minced finely
250 ml. of milk (whole) or 1 or 2 large potatoes if cow milk intolerant peeled and sliced very finely in cubes
Chop the asparagus finely and blanch in hot boiling water the "spears" for 1 to 2 minutes. Chop the stalks into tiny pieces.
Now, place the butter in a large stock pot, and sauté the onion for 3 to 4 minutes on a low flame until tender. Then place the chopped stalks for 2 minutes and stir frequently until tender.
Add the stock and the basil and salt to taste. Simmer on low to medium heat for a half hour (30 minutes).
Now Add the spears of the asapargus to the pot and continue simmering for approx. 10 minutes.
We use a BOSCH large sized STICK BLENDER and create a homogenuous consistency and add the boiled potato(es) into this concoction to create the creaminess or the milk. Adjust salt and freshly ground peppercorns and reheat on a very very low flame and it shall be ready to serve.
IF you wish, add sautéed pancetta cubes or guanciale cubes on top or "croutons" .. ENJOY !!! It is our 1st course as you are aware, in Spain, lunch is our main meal and dinner is always very light and usually in the form of tapas. Another delightful addition is Reggiano Parmigiano Cheese aged 18 months.