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Elizabeth Kerns VanderEsch
Creamy green asparagus soup
Green asparagus soup with garden peas, omelette and baguette.
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Ingredients
Directions
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Break the bottom of the asparagus and cut the asparagus into pieces, keeping the cups separate.
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In a soup pot, bring the water, the asparagus puffs, ¾ of the garden peas and the bouillón tablets to the boil.
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Cook the asparagus in 5 minutes until al dente. Slice the chives, keep a few sprigs separate for garnishing.
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Beat the eggs with 4 tbsp cream culinary, chives, pepper and salt. Heat the oil in a frying pan and fry an omelet from the egg mixture.
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Purée the soup with a hand blender and add the rest of the cream. Stir in the asparagus tips and the remainder of the peas.
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Let the soup warm through and through. Cut the omelette into strips. Spoon the soup into plates and garnish with the omelet strips. Serve with baguette.
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Nutrition
535Calories
Sodium0% DV1.685mg
Fat35% DV23g
Protein34% DV17g
Carbs22% DV65g
Fiber44% DV11g
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