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Kathryn Griffin Roberts
Limburg Asparagus Soup
Soup with asparagus, ham and parsley.
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Ingredients
Directions
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Wash the asparagus, remove the woody bottom of the asparagus and peel them all around with a peeler from just below the cup down.
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Bring the asparagus with the peels and the bouillon tablet (in an asparagus pan) with 1.5 liters of water to the boil.
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After 15 minutes take the asparagus out of the pan and let the peels cook for another 30 minutes on low heat.
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Strain the cooking liquid and discard the skins. Cut the cooked asparagus into pieces.
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Melt the butter in a soup pan, sprinkle the flour over it and stir it through the butter.
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Let it fizz for a moment and add the cooking liquid of the asparagus to it, while stirring.
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Let the soup cook for 15 minutes on low heat.
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Cook the egg hard, let it scare and fine with a fork.
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Add the egg, asparagus pieces, ham strips and whipped cream to the soup.
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Season to taste with salt and (freshly ground) pepper and sprinkle the chopped parsley over it.
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Nutrition
205Calories
Sodium40% DV965mg
Fat23% DV15g
Protein22% DV11g
Carbs2% DV6g
Fiber8% DV2g
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