A simple recipe based on asparagus, potato, and leeks, with a special touch of cheese and a little cream, which make this recipe appealing to the most demanding palates in the region.
The Cream with beaten cheese is a traditional dish whose origin dates back to pre-Hispanic times.
This exquisite recipe mixes the creaminess of beaten cheese with the smoothness of cream, creating a delicacy that has endured over the years.
Cream with beaten cheese
Ingredients
1 can of Large white asparagus
1 Cream cheese container
6 tablespoons of Liquid cream
1 Leek
2 cups of Broth or consommé
1 Medium potato
Olive oil
12 Fresh parsley leaves
1 pinch of Salt
Preparation
Step 1 : First, drain the asparagus from the canning water, discard the liquid, and cut the asparagus into small pieces, set aside.
Step 2 : Then, peel and dice the potato and julienne the leek.
Step 3 : These ingredients are poured into a saucepan adding a little olive oil and the seasoned leek and potato are stirred.
Step 4 : After 10 minutes, add the asparagus, consommé, and 3/4 liter of water and cook for 20 minutes.
Step 5 : Subsequently, blend the preparation and strain it to obtain a smooth cream.
Step 6 : Separately, whip the liquid cream and mix it with the cream cheese, this mixture is placed in a gravy boat and placed on the table with the cream.
Step 7 : To serve, place the cream very hot in individual plates and add two tablespoons of the cheese and cream mixture on top.
Step 8 : Finally, garnish with parsley before serving.
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