Filter
Reset
Sort ByRelevance
Kathryn Griffin Roberts
Limburg Asparagus Soup
Soup with asparagus, ham and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the asparagus, remove the woody bottom of the asparagus and peel them all around with a peeler from just below the cup down.
-
Bring the asparagus with the peels and the bouillon tablet (in an asparagus pan) with 1.5 liters of water to the boil.
-
After 15 minutes take the asparagus out of the pan and let the peels cook for another 30 minutes on low heat.
-
Strain the cooking liquid and discard the skins. Cut the cooked asparagus into pieces.
-
Melt the butter in a soup pan, sprinkle the flour over it and stir it through the butter.
-
Let it fizz for a moment and add the cooking liquid of the asparagus to it, while stirring.
-
Let the soup cook for 15 minutes on low heat.
-
Cook the egg hard, let it scare and fine with a fork.
-
Add the egg, asparagus pieces, ham strips and whipped cream to the soup.
-
Season to taste with salt and (freshly ground) pepper and sprinkle the chopped parsley over it.
Blogs that might be interesting
-
15 minLunchzucchini, eggplant, Red pepper, yellow bell pepper, root, olive oil, cherry / Christmas, White wine vinegar, Pesto, gorgonzola,salad of roasted vegetables with cherry tomato
-
15 minLunchmultigrain bread, Pate, lamb's lettuce, blackberry, honey, port wine, orange juice, rosemary,pate with blackberry rosemary sauce
-
25 minLunchbreakfast bacon, Parmigiano Reggiano, fresh parsley, chive plant, medium sized egg, semi-skimmed milk, farmers white bread, mayonnaise, head of iceberg lettuce, tomato, cress, natural crisps,club sandwich with omelette, parmesan and fresh herbs
-
15 minLunchbread, olive oil, strawberry, soft goat cheese, thyme, honey,bruschetta with strawberries, au gratin, goat's cheese and thyme honey
Nutrition
205Calories
Sodium40% DV965mg
Fat23% DV15g
Protein22% DV11g
Carbs2% DV6g
Fiber8% DV2g
Loved it