Name of Recipe: Crema de Espárragos Blancos (White Asparagus Soup)
Number of People: 4-6
Ingredients:Grated cheese to sprinkle on top
1 x 520g jar white asparagus, with its liquid
520g milk
30g plain flour
50-55g butter
2 tsps vegetable bouillon powder (you may need less if using TMX stock)
Pepper
Nutmeg
Preparation:Grate the cheese in the bowl by dropping chunk of it onto running blades
Speed 6 or 7 or 8, depending on the hardness of the cheese.
Remove and reserve.
Put the remaining ingredients into the
and programme
20 minutes / 90° / Speed 5.
Serve, garnished with the grated cheese.
Tips/Hints: The original recipe calls for the soup to be garnished with crisped Serrano ham, but as a vegetarian, I opted for cheese. It also suggests that you strain it through the internal steaming basket - don't create washing up, it is not necessary!
I have also scaled down the quantities to suit the size of jarred white asparagus that I can easily buy. Finally, I used plain flour rather than cornflour.
Origin: Adapted and translated from
Imprescindible para tu cocina, the standard Spanish TMX book.
