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Asparagus recipe: Ships Asparagus cream soup
Ingredients for 4 servings:
1 kg of white asparagus
50 g butter or margarine sugar
1 tsp.
salt 1 liter of vegetable broth
40 g Flour
3 tbsp.
White pepper nutmeg
1 bunch parsley 2 egg yolks
100 g creme fraîche
Preparation: Asparagus Wash and peel. Shells with one-fifth of the
butter / margarine, sugar, salt in the vegetable broth to cook 20 minutes.
Then pour through a sieve. In the meantime, the asparagus diagonally into slices
. The remainder of butter / margarine melted, the flour is
anschwitzen.
Pour broth and stir to boil. Asparagus soup to
and stirring occasionally 10 minutes to cook.
Soup with white wine. Salt, pepper and nutmeg spice.
Finely chop parsley. Yolk and whip cream fraîche, which thus bind
soup. No longer cook.
Strewn with parsley to serve.
Per serving approximately 297 kJ kcal/1236
Rubrik: Soup
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