- 800g Asparagus
- 1lt Vegetable stock
- 200ml White wine
- 2 Spoons extra virgin olive oil
- 1 Shallot
- Black pepper to taste
- 300g Potatoes
- 250ml Double cream
- 30g Unsalted butter
- Salt to taste
- Rustic bread to serve (optional)
Wash the asparagus to eliminate any soil residue. Remove the lower part, more white and fibrous and cut the rest in small pieces.
Brown the shallot in a large saucepan with oil and butter. Add the chopped potatoes and asparagus and cook for 7-8 minutes. Pour the with white wine and when it will be, cover with the vegetable stock and cook for 20 minutes over low heat. Then add the double cream and cook for another 10 minutes.
Season generously, pour the mixture in a bowl and with a mixer turn the soup into a cream.
Drizzle with extra virgin olive oil and serve with bread, if you like.