Ingredients
- 500 g white asparagus
- 1 shallot
- 1 tbs olive oil
- 800 ml vegetable broth
- 2 tbs almond butter
- 1 ts lemon zest
- 3 twigs thyme, plugged
- salt, pepper
Preparation
1. Peel asparagus and cut small pieces. Peel and chop the schallot and add to the pot with the olive oil.
2. Heat the pot on highest level up to the roasting window, switch to a low level and add the asparagus and sauté while stirring.
3. Add vegetable broth, place Secuquick softline on pot and close it.
4. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 10 minutes in the soft area.
5. At the end of the cooking time, depressurize the pot and remove Secuquick. Puree the soup, add the almond butter, lemon zest and thyme leaves. Season with salt and pepper.
This recipe has been tested and approved by AMC.
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