Broccoli and asparagus cream

This broccoli and asparagus cream can be eaten warm or cold in summer and when it starts to get a little colder we can drink it hot, it is a cream to enjoy all year round. It is a simple cream in ingredients and is also ideal to drink alone or with some accompaniment if you want to present it more complete. It has very healthy ingredients and you can prepare it in a lighter version by replacing the heavy cream with evaporated milk or you can even prepare it with vegetable milk.

Ingredients:

• 250 g of broccoli
• 1 bunch of green asparagus
• 1 onion
• 1 medium leek
• 2 carrots
• 100 g of peas
• 600 ml vegetable broth
• Salt and pepper
• 1 sprig of thyme
• 100 ml semi-skimmed milk
• 100 ml of heavy cream or evaporated milk

Preparation:

1. Put a little olive oil in the high Magma saucepan and when it is hot we will begin to sauté the cut asparagus and the carrot, also cut into slices.
2. Next we will add the finely cut onion and leek, the peas and the broccoli. Mix and let all the vegetables cook for around 12-15 minutes, adding a little salt and pepper and the sprig of thyme.
3. Add the vegetable broth, lower the heat and cover. Cook 20 minutes. Blend the cream with the blender, depending on the texture we want to extract a little broth. Finish emulsifying with the semi-skimmed milk and finally with the heavy cream. Adjust salt and pepper.
4. We can accompany the cream with bread croutons or with some sautéed potato cubes.

Photographs and recipe by Silvia .