White asparagus velouté with smoked salmon shavings

You will need the following


2 cans of white asparagus

1 onion

1 large potato

1 l onion stock

100 ml fresh cream

Olive oil

Salt and pepper

4 slices of smoked salmon

Crispy, germinated sprouting onion (optional)

caldo cebolla aneto


Step by step

Drain and cut the asparagus into small portions (reserve the tips for decorating). Peel and julienne the onion, peel and cut the potato into small cubes.
In a pot, sauté the asparagus and onion in the olive oil until the onion is transparent. Add the potato.
Add the stock, bring to the boil and simmer for 25 minutes, add the cream and simmer for another 5 minutes. Season to taste.
Remove from the heat, Whizz it up in a food processor, then strain through a drainer.
Garnish with the salmon, asparagus tips and germinated onion.

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