Cream soup Asparagus

Cream soup Asparagus

Asparagus 55, 20 flour, butter 20, 75 milk, eggs (yolks) 1/8 pcs.

Heads of purified fresh or canned asparagus (15-20 g per serving) boil separately, the remaining white sauce asparagus cook for 20-25 minutes.

At the end of the cooking mass rub through a sieve, add the broth, bring to a boil once again fill with a mixture of egg yolks, milk and butter.

In the bowl of soup to put head serge.
This soup can also be prepared with milk.


4 Comments Add yours

  1. My friend would love this recipe. Going to forward this for her to check out.


  2. Emily says:

    I love asparagus soup!


  3. Bella B says:

    Yum! I am so fond of creamy soups. I have never tried making one with asparagus.


  4. Rachel Ball says:

    Been seeing asparagus soup on all the menus these days since it's in season. Time to try making it myself!


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