Asparagus: 200g (1 bunch, trimmed and chopped), Potato: 75g (1/2 small, diced), Leek: 75g (1/2 medium, white part only, sliced), Garlic: 6g (2 cloves, minced), Vegetable broth: 300ml (1 1/4 cups), Light cream: 60ml (1/4 cup), Butter: 10g (1 tbsp), Flour: 15g (1 tbsp), Lemon zest: 2g (1/2 tsp), Nutmeg: 0.5g (pinch), Fresh chives: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Reserve 4-5 asparagus tips for garnish and blanch them in boiling water for 2 minutes. Drain and set aside. 2. Melt 10g butter in a pot over medium heat. 3. Add 75g sliced leek and cook for 5 minutes until softened. 4. Add 6g minced garlic and cook for 30 seconds until fragrant. 5. Sprinkle 15g flour over the vegetables and stir for 1 minute. 6. Gradually whisk in 300ml vegetable broth. 7. Add 75g diced potato and remaining asparagus. 8. Bring to a simmer and cook for 15-20 minutes until vegetables are very tender. 9. Use an immersion blender to puree until smooth. 10. Stir in 60ml light cream, 2g lemon zest, and 0.5g nutmeg. 11. Season with salt and pepper to taste. 12. Serve garnished with reserved asparagus tips and 5g chopped chives.
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