Ingredients
- 500 grams Asparagus stalks
- 50 grams Butter
- 1 onion
- 2 potatoes, cubed, Medium sized
- 800 grams water
- 1 tablespoon chicken stock paste, From EDC
- 50 grams double cream
- 150 grams crème fraiche
- 100 grams Smoked Salmon, Roughly torn into strips
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Trim and discard any tough parts of the asparagus stalks. Cut 4 of the asparagus tips off, thinly slice them lengthways and put aside for garnish. Chop remaining asparagus into 3cm lengths.
Place onion into mixing bowl and chop 3 sec / speed 7. Scrape down sides of bowl.
Sauté 3 mins / Varoma / speed 1. Add potato 3 mins / Varoma / speed 1. Add stock 15 min / 100 deg / speed 1. With 5 mins to go, add asparagus.
Add cream and creme fraiche and blend 1 min / speed 9 gradually increasing speed from speed 1 to 9.
To serve, distribute evenly between bowls, lay the smoked salmon top and top with reserved sliced asparagus spears.
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Recipe adapted from Avoca Soups, a book from the most divine cafe/gift wares stores in Ireland. First made and tried on a cold evening in the summer of 2011, in a little cottage in Leenane, County Galway. Great memories....
The original meal...
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Thermomix Model
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Recipe is created forTM 31
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