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Cream of asparagus soup with chervil Recipe

Cream of asparagus soup with chervil

Recipe Ingredients for Cream of asparagus soup with chervil

AmountIngredient
1 kg Broken asparagus
L 1 Vegetable broth
1st Lemon (juice) 50 g
Butter 40 g
Flour 200 ml
Cream
Freshly ground pepper 1 pinch
Sugar 1 pinch
Nutmeg
Chervil for garnish branches

Cream of asparagus soup with chervil Recipe Directions

1st Rinse the asparagus, peel and cut the bottom ends. The rods may divide into bite-size pieces. The vegetable broth in a saucepan, lemon juice, add 1 tablespoon butter.

2nd The asparagus pieces in one place can be used to provide it with the asparagus ends and the shells into the broth and cook the asparagus pieces to al dente.

3rd Then remove the asparagus pieces, drain well and set aside. Cool, pour the asparagus broth through a fine sieve and drain.

4th Melt 40g butter in a saucepan. Stir in the flour with a whisk and then add with continuous stirring for about 1 l and asparagus soup. The soup to a boil and simmer about 15 minutes over moderate heat. Then add the cream and the asparagus pieces and heat briefly. Season with salt, pepper, sugar and nutmeg, and pour into deep telll branches serve garnished with the parsley.


 

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