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Asparagus soup
 
 
4 ServingsPTM30 min

Asparagus soup


Asparagus soup with whipped cream and nutmeg.

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Directions

  1. Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
  2. Keep the peels and undersides separate.
  3. Put the asparagus with the water in a large pan. Bring to a boil and switch off the heat after 5 minutes. Let stand for 10 minutes.
  4. Remove the asparagus with a slotted spoon and keep separate.
  5. Add the peels and undersides to the cooking water and let it infuse for 20 minutes. Pour the stock through a sieve and collect the stock.
  6. Melt the butter in the same pan and add the flour. Stir until smooth and leave on low heat for 3-4 minutes without coloring.
  7. Add the stock and bouillon tablets and bring to the boil. Let it boil gently for 5 minutes.
  8. Cut the asparagus into pieces and add the cream to the soup.
  9. Season with nutmeg, pepper and salt.


Nutrition

340Calories
Sodium15% DV365mg
Fat42% DV27g
Protein10% DV5g
Carbs6% DV18g
Fiber32% DV8g

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