The recipe for cream of asparagus cream soup with mushrooms and сыром. 
Time:- Difficulty: easy. Recipes use volumetric containers of volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
For cream soup:
- 100 g green asparagus
- 700 g of potatoes
- Onions – One Onion
- Olive oil
- Butter
- 800 ml chicken stock
- Salt, pepper and herbs to your liking
To decorate:
- 100 g porcini mushrooms
- 130 g shallots
- 150 g of cheese Robiola d’Alba
Recipes with similar ingredients: asparagus, potatoes, onions, mushrooms, shallots, cheese
Recipe preparation:
- Wash the asparagus. Cut off 10 cm of the bottom. Leave 3 tops for decoration. Cut asparagus into slices 0.5 cm thick.
- In a saucepan, heat butter and olive oil, add chopped potatoes, onions, asparagus; to salt. Fry a little. Add warm chicken stock, alright covering vegetables. Cook for 8-10 minutes. At the end toss in the pan 3 tops – until ready.
- Slightly pour the broth from the soup (it may be necessary for cream if the desired consistency will not work). Put all the rest in blender, add finely chopped parsley, olive oil.
- Whip until smooth creamy mass. Skip through sieve. Add salt and white pepper to taste.
- Fry the garlic in a frying pan in olive oil in a shirt, shallots and porcini mushrooms, cut into strips. Skip cheese Robiola d’Alba through a sieve to a creamy mass, add olive oil, ground pepper. Make cheese dumplings out of this. Put mushrooms at the bottom of the plate, cheese dumplings on top. Around the edges plates pour cream from asparagus.
