Asparagus and potatoes vellutata

This is a very delicate recipe, it combines the bitter taste of the asparagus with the creamy and sweet taste of the potatoes, and the result is great!

Ingredients for 5 people:

  • Asparagus to clean, 500g
  • Potatoes, 300g
  • Vegetable stock, 1 litre
  • White onion, 1
  • Double cream, 150g
  • Olive oil
  • Salt
  • Pepper


  1. Cut the onion roughly
  2. Add some oil in a pan and warm it up
  3. Add the onion
  4. In the meantime boil the stock
  5. Add some hot stock to the onion
  6. Peel and cut the potatoes
  7. Add the potatoes in the pan with the onion
  8. Take the white ends off from the asparagus and peel the body until you see the white
  9. Cut the asparagus and add it to the potatoes and onions
  10. Add the rest of the stock
  11. Let everything to cook for 30 minutes or until the potatoes are soft
  12. Add salt and pepper as you like
  13. Blend everything together until you get a nice cream
  14. Add the cream and stir


asparagus Creamy onion potatoes soup vegetarian

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