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Soup of white asparagus and chervil
 
 
4 ServingsPTM30 min

Soup of white asparagus and chervil


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Directions

  1. Heat the butter and the fruit on the low glass in about 8 minutes.
  2. 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.
  3. 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.
  4. Add the stock and let the asparagus be cooked for about 15 minutes.
  5. Add the cream and most of the chervil and puree the soup with a hand blender. Season with salt, pepper and nutmeg.
  6. Add the asparagus tips and heat the soup for a few more minutes. Serve immediately with a chervil leaf.
  7. 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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