Ingredients:
500 GMS Asparagus
25 GMS Carrot
25 GMS Onion
25 GMS Leeks
25 GMS Celery
8 GMS Thyme
50 GMS Olive oil
20 GMS Salt
500 GMS Vegetable stock
50 GMS Butter
Method:
1. Roughly cut onion, carrot, leeks and celery.
2. Sauté them and add asparagus,
3. Add vegetable stock and cook till aspagus is well cooked
4. Puree it well and strain.
5. Heat the puree adjusts the consistency by adding vegetable stock. Add butter and blend it well.
6. Season with salt.
500 GMS Asparagus
25 GMS Carrot
25 GMS Onion
25 GMS Leeks
25 GMS Celery
8 GMS Thyme
50 GMS Olive oil
20 GMS Salt
500 GMS Vegetable stock
50 GMS Butter
Method:
1. Roughly cut onion, carrot, leeks and celery.
2. Sauté them and add asparagus,
3. Add vegetable stock and cook till aspagus is well cooked
4. Puree it well and strain.
5. Heat the puree adjusts the consistency by adding vegetable stock. Add butter and blend it well.
6. Season with salt.
Recipe Developed & Created By Chef Ashish Bhasin
Content Partner : Trident, Bandra Kurla
Content Partner : Trident, Bandra Kurla
Chef Ashish Bhasin
Executive Chef at Trident, Bandra Kurla
Read more about Chef Ashish Bhasin
You can connect with Chef Ashish Bhasin on his social media handles -
Facebook Page : Chefbhasin
Twitter @Chefbhasin
Instagram@chefbhasin
Facebook Page : Chefbhasin
Twitter @Chefbhasin
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