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Alloyed asparagus cream soup Recipe

Alloyed asparagus cream soup

Recipe Ingredients for Alloyed asparagus cream soup

500 grams fresh asparagus
250 ml Cream
2 pcs Yolk
1 / 2 tsp ground mace
1 tsp Salt
1 tbsp Butter

Alloyed asparagus cream soup Recipe Directions

First, the asparagus is washed. Then take a knife and peel the asparagus, please note that the asparagus is peeled from the foot to the head. Then cut into small pieces and put aside their heads.

The shells for 10 minutes in 500 ml of water to a boil, then pour into a cloth and squeeze the whole thing. Then the asparagus pieces into the stock and cook for 10 minutes again.

Then puree the asparagus with a little broth, then stir the whole through a sieve. The asparagus tips cook for 5 minutes to leave.

Then the cream with the egg yolks then stir into the soup and the whole then heated (but do not boil). Then with nutmeg, to taste the salt and the butter.


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