Asparagus and potato velouté with croutons

The asparagus and potato velouté with croutons is a creamy and comforting dish, perfect for a light yet satisfying dinner. Here’s how you might prepare it:

Ingredients

• Asparagus, 500g
• Potatoes, 2 medium
• Vegetable broth, 1 liter
• Onion, 1 small
• Garlic, 1 clove
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• Homemade bread, a few slices

Preparation

1. Clean the asparagus by removing the hardest part of the stem and cut them into pieces, saving the tips.
2. Peel the potatoes and cut them into cubes.
3. In a pot, sauté a finely chopped onion and a clove of garlic in a drizzle of extra virgin olive oil.
4. Add the asparagus (except for the tips) and the potatoes. Sauté for a few minutes.
5. Pour the vegetable broth into the pot until it covers the ingredients and let it cook over medium-high heat until the potatoes are soft.
6. Meanwhile, toast the asparagus tips in a pan with a drizzle of oil for a few minutes until they are slightly crispy.
7. Toast the slices of homemade bread in the oven or on a grill until they become crispy.
8. Once the potatoes are cooked, remove the garlic clove and blend everything with an immersion blender until you get a smooth and homogeneous cream.
9. Season with salt and pepper and, if necessary, add a bit of water or broth to reach the desired consistency.
10. Serve the velouté in bowls, garnish with the toasted asparagus tips, and accompany with the homemade bread croutons.

Curiosity

The asparagus and potato velouté is a versatile dish: you can enrich it with cream or creamy cheese for an even more velvety consistency. Asparagus is rich in fiber and nutrients, including vitamin K and folic acid, making this dish not only tasty but also nutritious.

Remember that although this is a dish with a delicate flavor, you can always play with aromas: try adding fresh aromatic herbs like parsley or chopped chives before serving for an extra touch of freshness.