The alliaire is a type of "weed" that you will find in your garden if you pay attention. It is in full season right now: easily recognizable, its long stems reach for the sky and bear lovely white cross-shaped flowers. If you crush or chew the leaves, you will find the taste and aroma of garlic. They delicately enhance this asparagus cream soup.
Cut the ends off the asparagus, peel the stalks, and cut the tips. Cut the stalks of the asparagus into pieces. Peel the potatoes, wash them, and cut them into cubes.
Put the pieces of asparagus and the potatoes in a pot with water and salt. Bring to a boil and cook for 20 minutes. Add the asparagus tips and continue cooking for 8 more minutes.
When the asparagus is tender under the tip of a knife, drain them, keeping the cooking liquid. Remove the asparagus tips for the final decoration. Blend the vegetables with a little cooking liquid until achieving the desired consistency.
Finally, strain to remove any remaining fibers and achieve a smooth velouté. Add the cream. Adjust the seasoning. Pour the velouté into deep plates, and garnish with the reserved asparagus tips. Finish with a few leaves and flowers of wild garlic.
0 servings
4
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EN