Asparagus soup

Go to all recipes for: Soups, Vegetables, Easter 

Ingredients:

500 gr asparagus

(or large jar)

1 liter water

salt

50 gr butter

40 gr flour

2.5 dl coffee cream

some tablespoons white wine

1 teaspoon ground pepper

1/2 teaspoon nutmeg

Another Aspargus soup

Preparation:

© Janneke's Recipe pages - recipe for soup, Easter

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.