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Asparagus
Dutch creamy asparagus soup
Author:
Les Cultures de chez nous
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Preparation
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
250 gr (1/2 pound) of trimmed asparagus
375 ml (1 1/2 cup) of water
750 ml (3 cups) of chicken or vegetables broth
125 ml (1/2 cup) of chopped onion
1 branch of chopped celery
10 ml (2 teaspoons) of tarragon
30 ml (2 tablespoons) of butter
30 ml (2 tablespoons) of flour
250 ml (1 cup) of milk of cooking cream
Salt and pepper. up to taste
2 boiled chopped eggs
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Dutch creamy asparagus soup
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Preparation
In a large casserole, boil asparagus in water for 5 minutes (it needs to be lightly crusty). Drain but keep cooking water. Set aside. Slice tops and set aside for final garnishing.
In the same casserole, incorporate cooking water, broth, onion and celery. Bring to a boil, lower heat and simmer for 5 minutes. Add asparagus stem and tarragon then simmer for another 5 minutes. Remove casserole from heat and cool down a bit.
With a blender, reduce the mixture into cream. Set again the soup in the casserole and warm a bit while stirring occasionaly. In a small pan, melt butter. Add flour and continuously stir till it boils. Incorporate a cup of cream to the butter and flour mixture and mix well. Pour the mixture onto the asparagus cream and mix well again to incorporate everyhting. Add asparagus tops. Generously salt and pepper.
Serve into individual bowls and garnish each portion with boiled chopped eggs.
Chef's notes
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