French asparagus puree soup in Argenteian
Composition / ingredients
4
servings:
Cooking method
Peeled and chopped onion fry in ½ part butter for 3 minutes. Peel the purple asparagus shoots and cut into small cubes.
Melt the remaining butter in a saucepan and add the pepper peas to it, stir in the flour and gradually add the broth. Warm up to a boil and add asparagus.
Cover the dishes and simmer on the lowest heat for 20 minutes. Drain the liquid broth into a separate container, and grind the thick contents. You can use a blender, or you can use a meat grinder. Pour the drained broth into the vegetable mixture and mix.
Now pour the cream into the pan and warm it up for 4 minutes. Season with salt. Here is such a soup. Enjoy your meal.
Melt the remaining butter in a saucepan and add the pepper peas to it, stir in the flour and gradually add the broth. Warm up to a boil and add asparagus.
Cover the dishes and simmer on the lowest heat for 20 minutes. Drain the liquid broth into a separate container, and grind the thick contents. You can use a blender, or you can use a meat grinder. Pour the drained broth into the vegetable mixture and mix.
Now pour the cream into the pan and warm it up for 4 minutes. Season with salt. Here is such a soup. Enjoy your meal.
Caloric content of the products possible in the composition of the dish
- 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
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Skimmed cream - 59 kcal/100g
- Allspice - 263 kcal/100g
- Purple asparagus - 20 kcal/100g
- Chicken broth - 19 kcal/100g
