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Asparagus cream soup with crab

Asparagus cream soup with crab

Ingredients for Asparagus cream soup with crab

600 grams white asparagus
800 ml Chicken stock glass
150 grams Nordeen-ersatzw crabs
Crayfish tails 2 tbsp
Olive oil 1 tsp
Honey 1 tbsp
Chopped dill
Juice of 1 / 2 lime 200 grams
Whipped cream 4 tbsp
White wine 100 grams
Crème fraiche
Sugar 80 grams
Cold butter, cube

Asparagus cream soup with crab Directions

1st Peel the asparagus, woody ends cut off. Rods tied together and cook with the skins and parts in slightly boiling chicken stock for 15 minutes. Asparagus lift out, Fond pour through a fine sieve and allow to simmer about one-third.

2nd Meanwhile, trim the asparagus and mix with shrimp, olive oil, honey and dill. Season with a squeeze of lime juice.

3rd Asparagus spears cut into chunks, with whipped cream, maybe wine (in children: broth) and crème fraîche give in the rear. Bring to a boil, puree with a blender. Season with salt, pepper, lime juice and sugar.

4th Gradually mix in the butter. Hot soup into bowls or cups filling, sprinkle the asparagus and shrimp mixture over it and serve.

Per serving: 540 kcal/2270 kJ 10 g carbohydrates, 23 g protein, 45 g F p>


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