Servings: 4
Time: 40 min
+ Ingredients
- 700g. chopped asparagus
- 500g. chicken broth
- 20g. olive oil
- 80g. chopped onion
- 5g. garlic
- zest of half a lime
- 60g. milk
- a pinch of estragon
- salt, pepper
+ Execution
- Heat the olive oil, add the onions and garlic and saute until they are tender.
- Add the asparagus, chicken broth and zest of lime. Be careful not to overcook so they can maintain their color.
- Puree in a blender and strain through a fine mesh strainer.
- Add the estragon, the milk, salt and pepper.
- Cook for 1 min more.
- Stir and serve by adding two asparagus and a few drops of olive oil.