Ingredients to make Light Asparagus Cream:
- 1 can of white asparagus (300 grams)
- 2 cups of skim milk
- 1 cup of chicken broth
- 200 grams of leek onion
- 15 grams of garlic paste
- 1 bay leaf
- 1 sprig of thyme
- 1 jet of olive oil
- 1 pinch of salt and pepper
How to make Light Cream of Asparagus:
- To start making our light asparagus cream, the first step is to pre-list all the ingredients.
- Bring a pot to medium heat, add a tablespoon of olive oil. Once hot, add the onion, leek cut into pieces, the garlic paste, salt and pepper. Sauté for a few minutes to make our light asparagus cream.
- Once the onion has been fried, add the chicken broth and skim milk along with the whole asparagus. If you want you can add salt and pepper to taste.
- Add bay leaf and thyme to taste, what these herbs are going to do is aromatize the cream. Let it boil for about 10 to 15 minutes over medium-low heat.
- Remove the light cream from the heat and let cool to be able to blend. Once it is liquefied, bring it back to low heat and add, if we want. A little light milk cream to thicken our soup a little if you do not want to add more calories to the preparation you can leave it as is.
- Serve our light asparagus cream with a splash of olive oil to decorate and dry thyme on top.
