Asparagus Soup (Puresuppe/Alloy)
SoupsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Asparagus Soup (Puresuppe/Alloy)
| Pepper | ||
| Salt | ||
| 1 | dl | Whipped cream |
| 2 | Egg yolk, pasteurised | |
| 5 | dl | Chicken broth |
| 5 | dl | Water |
| 500 | g | Fresh white asparagus |
Instructions for Asparagus Soup (Puresuppe/Alloy)
To prepare the Asparagus Soup (Puresuppe/Alloy) recipe, please follow these instructions:
Peel aspargserne and cut them into large pieces, cook them until tender about 20 mins.
Roof aspargsene up, take the heads off for garnish and blend together with the water there rensten hangs by. Pour the bog back into the Pan along with the cooking water, broth and cream. The soup is cooked up, when the broth is boiling take the by the heat and egg yolks whipped in. Season with salt and pepper. Aspageshovederne came in and serve.
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