How to make
A light asparagus and leek cream soup with incredible taste!
Chop the onions, leeks, parsley and potatoes and stew them in olive oil for 8 minutes.
Clean the asparagus by bending close to the base and where the stem breaks, it is edible upwards. The remaining tougher piece is usually discarded or used for a broth.
Crush the tender stems of the asparagus for the recipe into pieces of 1-1.5 cm and add them to the stewed and semi-softened onions, leeks and potatoes.
Pour the hot vegetable broth, season with salt and black pepper and add the peeled pistachios.
Boil under a lid for 18-20 minutes and check if the asparagus is soft. By this time they should be ready, but if yours are very thick, then increase the cooking time by another 5 minutes.
Blend the asparagus soup into a smooth cream and serve it lightly toasted asparagus and croutons, if desired.
Enjoy your meal!
