| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | More, Simply, Antony | 1 | servings | |
INGREDIENTS
| 2 | bn | Asparagus |
| 6 | Shallots | |
| 4 | Potatoes | |
| 25 | g | Butter; (1oz) |
| Double cream | ||
| Fresh peas | ||
| Vegetable stock | ||
| 1 | Handful fresh spinach | |
| Fresh thyme leaves |
INSTRUCTIONS
Melt the butter and cook the shallots, garlic and soft thyme leaves until soft. Add some diced potatoes and vegetable stock and cook until the potatoes are soft. Add the trimmed asparagus, some fresh peas and a handful of spinach and cook for 7 minutes. Liquidise and pass through a sieve, season to taste. Serve topped with a dollop of whipped cream and a few blanched asparagus tips. Converted by MC_Buster. Per serving: 622 Calories (kcal); 21g Total Fat; (29% calories from fat); 13g Protein; 100g Carbohydrate; 55mg Cholesterol; 267mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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