Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sparrow grass soup with dolcelatte. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sparrow grass soup with Dolcelatte is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Sparrow grass soup with Dolcelatte is something that I have loved my whole life.
Sparrow grass soup with Dolcelatte is something that I've loved my whole life. To begin with this particular recipe, we have to prepare a few ingredients. Here is how you cook that.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sparrow grass soup with dolcelatte using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sparrow grass soup with Dolcelatte:
- Take 500 g asparagus, stalks and all
- Prepare 1 tbsp butter
- Take 1 tbsp organic virgin rapeseed oil
- Prepare 1 leek, finely diced
- Make ready 2 garlic cloves, crushed
- Get 2 large handfuls of spinach
- Prepare 500 ml fresh vegetable stock
- Get few grinds black pepper
- Make ready chunks of dolcelatte
- Make ready sprinkle of black lava salt
Add the vegetables to the pan turning as they cook. Add a few grinds of salt and pepper. Bring to the boil, turn down the heat to a simmer and cook until the vegetables are cooked but still have. Feuilletés simply means puff paste in French.
Steps to make Sparrow grass soup with Dolcelatte:
- Chop off the asparagus tips, slice and chop the stalks then steam for a few minutes until tender.
- Heat the oil and butter in a pan and add the leek and cook for 5 minutes until softened. Add the garlic and cook for 2 minutes. Stir through the spinach, pour over the stock, add the asparagus stalks and bring to the boil.
- Season generously with black cracked pepper then blend. Pass through a sieve to remove the woodiest parts of the stalks.
- Ladle into bowls and scatter over the reserved asparagus tips, dolcelatte and a generous pinch of black lava salt. Serve with a chunk of sourdough.
The English are the first to claim they grow the best asparagus. Once called 'sparrow-grass', but now affectionately known in the trade as simply 'grass'. There is really not much involved in the dish. If you can cut rectangles and trim asparagus, you are practically there. I'm not a big Eggs Benedict Girl—the consistency of the ham never seems to me to go with the rest of the ingredients—but alter the recipe a little and incorporate asparagus and I'm hooked.
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