Elizabeth Kerns VanderEsch
Creamy green asparagus soup
Green asparagus soup with garden peas, omelette and baguette.
Break the bottom of the asparagus and cut the asparagus into pieces, keeping the cups separate.
In a soup pot, bring the water, the asparagus puffs, ¾ of the garden peas and the bouillón tablets to the boil.
Cook the asparagus in 5 minutes until al dente. Slice the chives, keep a few sprigs separate for garnishing.
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.
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.
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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