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KAT317
Soup of white asparagus and chervil
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Ingredients
Directions
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Heat the butter and the fruit on the low glass in about 8 minutes.
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In the meantime, cut the tops of the asparagus and cook them separately in a layer of water with salt in about 4 minutes until al dente.
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Cut away the bottom woody part and cut the rest of the asparagus into small pieces. Fry them for a few minutes with the onion until they shine.
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Add the stock and let the asparagus be cooked for about 15 minutes.
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Add the cream and most of the chervil and puree the soup with a hand blender. Season with salt, pepper and nutmeg.
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Add the asparagus tips and heat the soup for a few more minutes. Serve immediately with a chervil leaf.
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Tasty with toast and butter.
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Nutrition
115Calories
Sodium0% DV0g
Fat14% DV9g
Protein4% DV2g
Carbs2% DV6g
Fiber0% DV0g
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