Asparagus & Black Garlic Cream Soup Recipe

Serves 4:

• 2 bunches of green asparagus
• 2 tablespoons of cream
• 1/2 onion
• 2 cloves
• 1 clove of garlic
• Peppercorns
• 1 pinch of nutmeg
• 1 organic Black Garlic seasoning pencil

1. Snap off and peel the ends of the asparagus.
2. Cut the asparagus into sections and set the tips aside.
3. Make a broth by adding the half onion, garlic, cloves, nutmeg, and peppercorns to water.
4. Bring to a boil and add the asparagus sections.
5. Let cook for 20 minutes over medium heat.
6. In a pan, sauté the tips in a little olive oil.
7. Drain the asparagus, reserving the cooking liquid.
8. Blend the asparagus sections, adding broth until you reach the desired consistency.
9. Strain your velouté using a sieve or a fine-mesh strainer.
10. Adjust the seasoning and add the cream.
11. Serve your dish with the Black Garlic pencil.