Aparges soup with browned butter and parsley

Ingredients for Aparges soup with browned butter and parsley

Instructions for Aparges soup with browned butter and parsley

To prepare the Aparges soup with browned butter and parsley recipe, please follow these instructions:

Cut the bottom 5 cm of asparagus and peel them. There must be peels so much that they do not get used to it.
Cut the asparagus into 4 cm thick pieces. Pil the parsley into small bouquets, leave the stems out, blame and dry them thoroughly. Put asparagus and parsley bouquets aside.
Cake asparagus and end in a saucepan with grated onions in coarse pieces, parsley stalk, white wine, water and boullion. Boil and simmer under the lid for approx. 30 min.
Bring coriander seeds lightly and shake them on a small hot and dry pan or pot until they smell. Take care they do not burn! Bring butter and parsley on the pan and cook quite short until the butter is brown. Pour into a small bowl. Sift the soup and squeeze all the liquid out of the vegetables, toss them.
Boil the soup and evenly with the maizena stir in a little cold water: whip it in the soup while stirring in a thin beam. Taste the soup with boullion and possibly. salt and pepper.
At the serving: Boil the soup and add the asparagus pieces. Cook them for 3-4 minutes until they are tender but still quite easily crisp. Server with small teaspoon of parsley in each serving.