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BeckyL
White asparagus soup
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Ingredients
Directions
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Cut the white asparagus into 3 cm pieces and keep the cups separate. Put the asparagus pieces with 1 liter of water and the bouillon tablet and cook them for about 20 minutes until done.
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Meanwhile cut the green asparagus into small pieces. Cook them together with the white cups in water with salt in about 3 minutes until done. Drain and keep separate.
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Puree the asparagus in the stock. For an extra smooth soup, rub everything through a sieve and bring the soup back to the boil.
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Add the whipped cream and cook for a few more minutes. Season with salt and pepper.
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Add the green and white asparagus pieces and cups to the soup and serve immediately.
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Nutrition
90Calories
Sodium0% DV0g
Fat9% DV6g
Protein4% DV2g
Carbs2% DV6g
Fiber0% DV0g
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