Asparagus soup with apricot

Ingredients for Asparagus soup with apricot

Instructions for Asparagus soup with apricot

To prepare the Asparagus soup with apricot recipe, please follow these instructions:

Rinse and peel asparagus and shake off the root. Peel and cut the roots, honey, salt and 400 ml of cold water for 30 minutes for asparagus. The fund is being sifted. Spelled bumps well. The flour is poured onto the hot pan and shaved through without burning. Asparagus and milk boil up. Cut the asparagus heads, cut the remaining pieces into suitable pieces and boil tenderly, but still crispy in the asparagus cup. Asparagus heads put in a sieve and boil until they are just tender but still crispy. The heads are laid shortly. Asparagus soup with asparagus and flour blended in food processor or blender glass. Sift and pour back into the pan. Boil again until the flour binds the soup a little. Season with salt and pepper. Pour the soup into hot soup dishes. Whipped cream and asparagus heads are laid in the middle and decorated with apricot fillets.