Today's recipe

Cold asparagus soup

Ingredients:

 

2 lbs. asparagus

1 yellow onion

2 leeks

2 stalks celery, chopped

3 gold potatoes

1 bay leaf

8 cups chicken stock

2 tbsp. crème fraiche

Butter

Olive oil

Salt and pepper

Hazelnuts

Balsamic glaze

Directions:

Melt a little bit of butter and oil in a heavy saucepan (Dutch oven type), add the chopped onion. When transparent, add the chopped leeks, chopped celery. Cook until tender, but not brown. Add the potatoes cut in cubes. Add the stock, the bay leaf. Bring to a boil, then simmer for about 10 minutes.

Add the asparagus, cook again for another 10 minutes.

When asparagus are tender, mix the soup in a blender.

Add some crème fraiche, salt and pepper to taste.

 Let it chill in a refrigerator for a few hours. 

For decoration: add a little bit of crushed hazelnuts, a few drops of balsamic glaze.