Easy Recipe Finder
Recipe Feeder
1/2 cup butter 125 mL
4 cups finely chopped onions 1 L
6 medium-size potatoes, diced 6
3 lb fresh asparagus, cut up in 2-in/5-cm pieces 1.5 kg
4 cups chicken stock 1 L
2 tsp salt 10 mL
white pepper, to taste
2 cups light cream 500 mL
3/4 tsp freshly grated nutmeg 3 mL
Heat butter in a large saucepan and cook onions over high heat until they are wilted, about 5 minutes.
Stir in potatoes and asparagus. Pour on chicken stock and water, if needed, to cover vegetables. Season with salt and pepper, bring to a boil, cover, reduce heat to simmer, and cook until vegetables are tender, about 20 minutes.
Puree mixture in batches in a blender or food processsor fitted with a metal blade.
Add light cream and nutmeg, and bring to a boil.
4 cups finely chopped onions 1 L
6 medium-size potatoes, diced 6
3 lb fresh asparagus, cut up in 2-in/5-cm pieces 1.5 kg
4 cups chicken stock 1 L
2 tsp salt 10 mL
white pepper, to taste
2 cups light cream 500 mL
3/4 tsp freshly grated nutmeg 3 mL
Heat butter in a large saucepan and cook onions over high heat until they are wilted, about 5 minutes.
Stir in potatoes and asparagus. Pour on chicken stock and water, if needed, to cover vegetables. Season with salt and pepper, bring to a boil, cover, reduce heat to simmer, and cook until vegetables are tender, about 20 minutes.
Puree mixture in batches in a blender or food processsor fitted with a metal blade.
Add light cream and nutmeg, and bring to a boil.
