some tablespoons white wine
1 teaspoon ground pepper
1/2 teaspoon nutmeg
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© Janneke's Recipe pages - recipe for soup, Easter
How to prepare:
Peel the asparagus from the head down with a potato peeler, cut in pieces of ± 3 cm and bring to a boil with the water and salt. Let the asparagus simmer about 25 minutes and take with a skimmer out of the water.
(When using a jar asparagus, complete the fluid of the asparagus with water up to 1 liter, simmer for 5 minutes).
Melt in a second pan the butter and add the flour. Stir well and simmer for a minute.
Add, while stirring, the aspargus fluid and bring to a boil.
Mix coffee cream, wine, pepper and nutmeg and add to the soup.
Add the asparagus.
Heat the soup but don't let boil again.
First published: April 12, 2003, Netherlands
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