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Ann Sayegh
Scalloped asparagus soup
Delicious for the Easter breakfast, au gratin asparagus soup. Quick to make and it looks very nice.
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Ingredients
Directions
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Preheat the grill to the highest setting. Cut from the asparagus tips at the bottom about 2-3 cm. from the woody ends. In a pan with plenty of water and salt, cook the asparagus tips in approx. 3 minutes until al dente.
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In a bowl, beat the whipped cream with a pinch of salt and curry powder. Beat in the fresh cream cheese. Heat the asparagus soup according to the instructions on the package.
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Pour the asparagus tips, cut the tips of about 3 cm. off and cut the rest into pieces of about 1 cm. Keep 12 nice tips behind, stir the remaining asparagus through the soup. Spoon the soup into the cups.
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Cover with cream mixture and slide the cups on the baking sheet, about 15 cm. under the grill. Leave the cream in approx. 30 seconds. something colors. Remove from the grill and place the asparagus tips on the cream. Serve immediately.
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Nutrition
215Calories
Sodium13% DV320mg
Fat29% DV19g
Protein10% DV5g
Carbs2% DV6g
Fiber40% DV10g
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