Ingredients: 600g Asparagus
4 spring onions
2 tbs olive oil
6 dl vegetable stock
2 dl cream
1 pot parsley
Salt and pepper to taste
1/2 lemon
Clean up the aspargus and cut up into small pieces
Cut the spring onions into little pieces
In a pot wuth olive oil, fry the spring onions and aspargus for about 3 min.
Add the stock and cream and simmer for about 20 min until the aspargus is soft.
Add the parsley and simmer for anothr 3 min.
With an immersion blender, blend until smooth. Add salt pepper and lemon to taste.
To bring it out with you on your adventure, just pour in a thermos and either serve still warm, or heat it up on a storm proof stove.
Enjoy your culinary adventure!
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