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Add a photoServings: 1
Ingredients
- 2 bn Asparagus
- 6 x Shallots
- 4 x Potatoes
- 25 gm Butter, (1oz) Double cream Fresh peas Vegetable stock
- 1 handf fresh spinach Fresh thyme leaves
Directions
- Heat the butter and cook the shallots, garlic and soft thyme leaves till soft. Add in some diced potatoes and vegetable stock and cook till the potatoes are soft. Add in the trimmed asparagus, some fresh peas and a handful of spinach and cook for 7 min.
- Liquidise and pass through a sieve, season to taste.
- Serve topped with a dollop of whipped cream and a few blanched asparagus tips.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1050g | |
| Calories 756 | |
| Calories from Fat 192 | 25% |
| Total Fat 21.98g | 27% |
| Saturated Fat 13.24g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 379mg | 16% |
| Potassium 4349mg | 124% |
| Total Carbs 126.05g | 34% |
| Dietary Fiber 22.4g | 75% |
| Sugars 8.7g | 6% |
| Protein 23.25g | 37% |
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