Alloy asparagus soup
SoupsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Alloy asparagus soup
| White pepper | ||
| Salt | ||
| 1 | dl | Asparagus water |
| 1 | tbsp | Wheat flour |
| 1.5 | dl | Whipped cream |
| 1.5 | tsp | Skimmed-milk powder |
| 10 | g | Butter |
| 2 | dl | Vegetable stock |
| 2 | Pasteurized egg yolks | |
| 30 | g | Asparagus Harvester |
Instructions for Alloy asparagus soup
To prepare the Alloy asparagus soup recipe, please follow these instructions:
Melt the butter in a pan and add the flour. Vegetable broth and asparagus water is added under stirring. The soup is boiling ca. 10 minutes at low heat.
Skimmed-milk powder is mixed into the cream and add the soup mixture while it continues to boil. Egg yolks stirred together with 1 pinch. salt and a bit of the soup and egg mixture then pour into the pan.
The pot is taken by the heat and asparagus snitterne added. Season with salt and white pepper.
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