Ingredients
- 2 onions, finely chopped
- 1 large potato, peeled and cubed
- 1 leek, finely chopped
- 50 g baby spinach leaves
- 1.2 water
- 2 gluten-free vegetable stock cubes
- 500 g asparagus, cooked, chilled and very green
- 100 g browned flaked almonds
- 200 g crème fraîche
- 6 tbsp chopped chives
Instructions
- Place the onions, leeks, potatoes, stock into a saucepan, bring to a boil, and then simmer until the potatoes are tender. Cool and chill well.
- Once chilled, add the asparagus and spinach and puree until very smooth.
- Re-season well with salt and ground pepper
- Add the Créme fraiche, chives and almonds to order
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Nutrition Facts
Chilled Asparagus Soup with Pea Créme Fraîche
Amount per Serving
Calories
290
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
369
mg
16
%
Potassium
1009
mg
29
%
Carbohydrates
35
g
12
%
Fiber
9
g
38
%
Sugar
8
g
9
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
