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Le Chaudron recipe
Velouté d'asperges version diabète
Creamy asparagus soup, diabetes-friendly
⏱ 30 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)green asparagus
1onion
1potato
2 tbspolive oil
800 ml (3⅓ cups)vegetable stock
50 ml (3½ tbsp)light cream
1 pinchpepper
- 600 g (21 oz) green asparagus
- 1 onion
- 1 potato
- 2 tbsp olive oil
- 800 ml (3⅓ cups) vegetable stock
- 50 ml (3½ tbsp) light cream
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the asparagus, trim the tough ends and set aside a few tips for garnish.
- Peel and slice the potato, and finely slice the onion.
- Sweat the onion in the hot olive oil, then add the cut asparagus and diced potato.
- Cover with hot vegetable stock and simmer 20 min until very tender.
- Blend thoroughly with an immersion blender, stir in the light cream off the heat and season with salt and pepper.
- Steam the reserved tips for a few minutes and arrange on the hot soup before serving.
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