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 minLunchroasted peppers, garlic, dried thyme, Meat bouillon, Red onion, lamb shawarma, shawarma sandwiches, olive oil,lamb shawarma with paprika sauce
-
15 minLunchoil, spring / forest onion, Red pepper, chicken bouillon, chicken broth tablet, lime, instant noodles, Thai fish sauce, fresh spinach, pink shrimp,soup with shrimp and lime
-
15 minLunchsteaks tartar, freshly ground black pepper, butter, lime, yoghurt mayonnaise, Smith apple, avocado, Kaiser rolls, iceberg lettuce with garden herbs,sandwich steak tartar with lime mayonnaise
-
15 minLunchwhite casino bread, crab, Cajun spices, onion, garlic, fresh coriander, surimisticks, mustard, egg, sunflower oil, crumpets, cocktail sauce,cajun crab burger
Nutrition
205Calories
Sodium40% DV965mg
Fat23% DV15g
Protein22% DV11g
Carbs2% DV6g
Fiber8% DV2g
Loved it