No sabéis lo alegre que me puse cuándo mi tía Auri me escribió diciendo que este mes iba a participar, que tenía una receta deliciosa con espárragos por lo que no se lo iba a perder. Os prometo que si ella lo dice esta es una receta asegurada. Así que aquí tenéis su receta:
You can't imagine how happy I was when I read the post of my aunt Auri telling me she would be part of our blog this month, sharing a recipe. She told me that she has a delicious one with asparagus, so she would participate. I promise you: this recipe guarantees success. So, here it is:
1 manojo de espárragos
1 cebolla
1 puerro
1 puerro
2 cucharadas soperas de aceite de oliva
agua
o caldo de haber cocido otras verduras
1 pastilla de caldo de verduras (esta la usas
si no tienes el caldo)
sal
Ingredients:
1 bunch of asparagus
1 onion
1 leek
2 soup spoons of olive oil
water or vegetable stock
1 vegetable stock cube (if you wouldn't have natural vegetable stock)
salt
Ingredients:
1 bunch of asparagus
1 onion
1 leek
2 soup spoons of olive oil
water or vegetable stock
1 vegetable stock cube (if you wouldn't have natural vegetable stock)
salt
Preparación:
1. Picamos en trozo menuditos, los espárragos, la cebolla y el puerro.
2. En una cazuela rehogamos la cebolla con dos
cucharadas de aceite. Cuando este ponchada le añadimos el puerro, damos unas vueltas y
seguidamente añadimos los espárragos.
3. Ponemos el agua sin que los cubra del todo y añadimos la pastilla de caldo. O solo con el caldo de verduras.
4. Dejamos que se hagan muy lentamente, cuando
estén tiernos, les sacamos un poco de agua y los trituramos con la batidora. Si queremos que
estén más ligeros les añadimos más agua
de la que les hemos sacado. Probamos y si hace falta le añadimos sal.
5. Llevamos a ebullición y apagamos.
Preparation:
1. Cut the asparagus, the leek and the onion in small pieces.
2. Cook the onion in two spoons of olive oil until it is clear, then add the leek, stirr it a few times and add the asparagus.
3. Add water and the vegetable stock cube or just add the natural vegetable stock.
4. Let it cook slowly, and when it is soft, take some water out and mix it with the blender. If you'd prefer your soup clearer, just add some more water. Taste it and add salt to taste.
5. Wait until it boils and ready is your soup.
Preparation:
1. Cut the asparagus, the leek and the onion in small pieces.
2. Cook the onion in two spoons of olive oil until it is clear, then add the leek, stirr it a few times and add the asparagus.
3. Add water and the vegetable stock cube or just add the natural vegetable stock.
4. Let it cook slowly, and when it is soft, take some water out and mix it with the blender. If you'd prefer your soup clearer, just add some more water. Taste it and add salt to taste.
5. Wait until it boils and ready is your soup.
Nota: Para las que no engordáis podéis añadir un
chorrito de crema de leche y unos picatostes. Recordad, servir calentita.
Note: If you would like to have it a bit more creamy, you can put a little bit of milk cream and some croutons. Don't forget, it must be served hot.
Note: If you would like to have it a bit more creamy, you can put a little bit of milk cream and some croutons. Don't forget, it must be served hot.
