Asparagus Cappuccino

By Executive Sous Chef Shrutika Koli

• Saute garlic, onion, leeks and celery in butter.
• Roughly chop the asparagus and add to the pan.
• Add milk and let it simmer.
• Blend it till smooth. Once done pass it through a sieve.
• Add seasonings to taste.
• Just before serving add a spoon of cream and using a hand blender make it frothy and serve hot.
• NOTE:- served with a slice of French baguette.