1 tablespoon of butter
2 tablespoons of olive oil
2 onions, chopped into small cubes
1 potato, peeled and cut into small cubes
Salt and black pepper to taste
1 liter of chicken broth
1 package of fresh or frozen asparagus, cut into pieces (reserve the tips)
1 cup of cream
1 tablespoon of butter
2 tablespoons of olive oil
2 onions, chopped into small cubes
1 potato, peeled and cut into small cubes
Salt and black pepper to taste
1 liter of chicken broth
1 package of fresh or frozen asparagus, cut into pieces (reserve the tips)
1 cup of cream
Step 1
In a pan, melt the butter and olive oil
Add the onions, potato, salt, and pepper
Cook for 3 minutes
Add the asparagus to the pan and stir well
Pour in the chicken broth and let it simmer for 25 minutes
Step 2
Remove from heat and let it cool for 10 minutes
Blend the soup in a blender and strain it
Return to heat, add the cream and reserved asparagus tips
Stir well for 5 minutes
Turn off heat and serve with a dollop of salsa.
