Asparagus and almond milk vichyssoise
Ingredients
2.0 leeks
250.0 grams green asparagus
1.0 onion
2.0 potatoes
350.0 ml almond milk
250.0 ml vegetable stock
2.0 tbsp. olive oil
2.0 tbsp. crème fraîche, (optional)
to taste salt
to taste pepper
Instructions
STEP 1/6
Dice the leek and the asparagus. Peel and chop the onion and the potatoes.
STEP 2/6
Heat the olive oil in a large saucepan over low heat.
STEP 3/6
Add the diced leek, asparagus, onion and potatoes, as well as the vegetable stock. Bring everything to a boil and let simmer for 15-20 minutes.
STEP 4/6
Allow the mixture to cool down slightly and add the almond milk.
STEP 5/6
Transfer mixture into the Braun JB 7192 PowerBlend 7. Blend on speed 4 to a smooth puree.
STEP 6/6
Season with salt and pepper and garnish with a drizzle of crème fraiche if you like.
This soup can be served warm or chilled.
This recipe was prepared using Braun's JB 7192 PowerBlend 7.
Asparagus and almond milk vichyssoise
Ingredients
2.0 leeks
250.0 grams green asparagus
1.0 onion
2.0 potatoes
350.0 ml almond milk
250.0 ml vegetable stock
2.0 tbsp. olive oil
2.0 tbsp. crème fraîche, (optional)
to taste salt
to taste pepper
Instructions
STEP 1/6
Dice the leek and the asparagus. Peel and chop the onion and the potatoes.
STEP 2/6
Heat the olive oil in a large saucepan over low heat.
STEP 3/6
Add the diced leek, asparagus, onion and potatoes, as well as the vegetable stock. Bring everything to a boil and let simmer for 15-20 minutes.
STEP 4/6
Allow the mixture to cool down slightly and add the almond milk.
STEP 5/6
Transfer mixture into the Braun JB 7192 PowerBlend 7. Blend on speed 4 to a smooth puree.
STEP 6/6
Season with salt and pepper and garnish with a drizzle of crème fraiche if you like.