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Eaglezgirl
Asparagus soup
Asparagus soup with whipped cream and nutmeg.
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Ingredients
Directions
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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Keep the peels and undersides separate.
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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.
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Remove the asparagus with a slotted spoon and keep separate.
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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.
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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.
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Add the stock and bouillon tablets and bring to the boil. Let it boil gently for 5 minutes.
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Cut the asparagus into pieces and add the cream to the soup.
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Season with nutmeg, pepper and salt.
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Nutrition
340Calories
Sodium15% DV365mg
Fat42% DV27g
Protein10% DV5g
Carbs6% DV18g
Fiber32% DV8g
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