I love a good bowl of soup for lunch on a cold day and this was dee-lish! Super easy, really subtle but so good! We found that we could have easily doubled the recipe, so we did. So that means of course, you can easily now halve the recipe. Perfect for any size lunching group you may be catering too. The Cauliflower Cream is raw, and now rates a recipe of it's own as it was outstanding as well as vegan and acted a bit like cream as designed! Enjoy it as you wish on other things or it does make an excellent veggie dip as well!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 leeks, chopped and cleaned extremely well
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 bunches of asparagus topped and tailed (reserve tips for garnish)
- 1.3 Litre liquid vegetable stock
- 300 Grams cream
- soft cheese of choice to serve
- Extra Virgin Olive Oil (EVOO) to drizzle BUY
- 1 Batch Cauliflower Cream
Place leeks and EVOO into the Thermomix bowl and chop for 3-4 sec/speed 7. Saute for 5 min/Varoma/speed 1.
Add asparagus stalks and stock to Thermomix bowl. Meanwhile, place asparagus tips into Varoma dish. Set Varoma into position and with dial set to closed lid position, cook for 15 min/Varoma/speed 1.5.
Add cream to Thermomix bowl and puree for 15 sec/speed 8-9. Adjust seasoning to taste.
Serve with Cauliflower Cream, steamed asparagus tips, soft cheese of choice and additional EVOO to drizzle at will.
It goes without saying that a loaf of crusty bread is the perfect partner...so hit the Bread section on here and choose away.