Cream of asparagus and sweet potato

It’s a pity that not everyone likes asparagus, as it is a low-calorie vegetable, yet it’s full of vitamins (folic acid) and minerals. Yesterday I bought a bunch of white asparagus and made cream.

First, I peeled asparagus, cut off the tough ends, and cut up. Next I peeled the sweet potato and diced it. I boiled it all for 20 minutes adding spices during cooking. I heated butter in a pan, added a squeezed clove of garlic, diced small onion and leek. I stewed until soft. The vegetables from the pan I put in the soup and blended it all well. Seasoned with spices.

Have a tasty spring!