Asparagus cream soup

The green of this asparagus cream conveys harmony and balance. The texture will comfort you.

Ingredients:

2 Tbsp of olive soup

425 gr asparagus (already after wasting their feet)

2 garlic cloves

150 gr leek

1 medium-sized chayote

0.7 L of water

1 tsp of salt (and rectify to taste, if necessary)

black pepper to taste

6 Tbsp of vegetable cream

Instructions:

- Wash the asparagus very well, cut the asparagus feet and waste them. Then, cut the stems into small pieces and, aside, reserve the top of the asparagus.

- In a small non-stick frying pan, sauté for 4 minutes and over medium heat the top of the asparagus with a drizzle of olive oil. Reserve them, as you will use them to decorate each serving of soup.

- Cut each garlic clove in half, vertically, and remove the germ (the greenish colored part). Waste the germ, which is usually indigestible. Finely chop the garlic cloves.

- Wash the leek and cut it into slices,

- In a pan, add the oil, the cut asparagus stalks and the leek. Sauté over medium heat for about 5 minutes or until the leek is translucent.

- Peel the chayote, cut it into small cubes. Add water, the chayote, salt and pepper to the pan. As soon as it starts boiling, let it boil for 20 minutes.

- Remove from the heat and grind everything, until you get a velvety, lump-free cream.

- The recipe gives approximately 6 servings. Decorate each serving with 1 tablespoon of cream and some asparagus, as illustrated in the photo.

Enjoy! :)