Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary products.
Step 2:
Put the peeled and washed asparagus in a large saucepan, pour 2 cups of water, add a little salt
Step 3:
And cook for 15-20 minutes.
Step 4:
We select 20-25 heads of asparagus and put them aside.
Step 5:
Fry the flour in butter.
Step 6:
Dilute the flour with milk and bring to a boil.
Step 7:
Add asparagus with broth to a saucepan with milk and cook for another 10-15 minutes.
Step 8:
Rub the finished soup through a sieve or grind with a blender.
Step 9:
Add salt to taste, pour into serving plates, add asparagus heads, decorate with parsley.
Step 10:
If desired, we serve croutons with asparagus soup.Bon appetit!
We will select and peel 20-25 heads of asparagus – this is for garnish. And the rest of the asparagus will be thoroughly washed. Cut it and put it to cook for 15-20 minutes, adding two cups of water and a little salt.
Take a soup saucepan, fry in a couple of tablespoons of flour with the same amount of butter. Then we will dilute it with four glasses of milk and boil it. Add asparagus to this mass along with the broth. Let it cook for 10-15 minutes. When the dish is ready, rub it through a sieve. Do not forget to add salt to taste.
It is advisable to fill the soup with oil before serving. And don't forget to put asparagus cooked for garnish in the soup. Croutons will be served separately.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- White asparagus - 14 kcal/100g
