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Asparagus
Creamy asparagus and raspberries soup
Author:
Les Cultures de chez nous
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Preparation
20
Baking
20
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
10 to 15 frozen or fresh asparagus
65 ml (1/4 cup) of frozen or fresh raspberries
500 ml (2 cups) of chicken broth
65 ml (1/4 cup) of cooking cream
1 minced garlic cloves
1/2 diced small onion
1 small bouquet of fresh finely chop herbs (thyme, rosemary, basil : a stem of each)
115 gr (1/4 pound) of butter
45 ml (3 tablespoons) of olive oil
30 ml (2 tablespoons) of cornstarch, diluted into 15 ml (1 tablespoon) of water
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Creamy asparagus and raspberries soup
From
Sep 28
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Jan 01
Preparation
Melt butter with olive oil in a casserole. Add asparagus, rapsberries, onion, garlic and herbs. Sweat while stirring with a wooden spoon for 3 to 4 minutes.
Add chicken broth. Bring to a boil. Boil for 5 to 8 minutes.
Set in a blender. Set again over heat. Bring to a boil anew.
Add cream and thicker with cornstarch, if necessary.
Warm up, serves.
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