Asparagus and Broccoli Soup

조리 순서

1. 
   1

   Place 2 kg of broccoli in a large pot and add enough water to cover the broccoli halfway.

2. 
   2

   Bring the water to a boil and blanch the broccoli until slightly tender.

3. 
   3

   Add 20–23 asparagus spears (approximately 250 g) and blanch them together with the broccoli.

4. 
   4

   In a separate pot or pan, heat olive oil and sauté 600–700 g of mashed potatoes (1 pack), or 4–5 potatoes, along with 5 onions until softened.

5. 
   5

   Combine the sautéed ingredients with 2 cartons of soy milk, approximately 20 capers, and 1 L of the reserved broccoli cooking water. Blend until smooth, then season with approximately 3 cooking spoonfuls of salt, adjusting to taste.

6. 
   6

   Portion the finished soup into 200 g servings.