John Myers
Contents
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Ingredients
- 500 g Asparagus fresh from the freezer
- 500 ml Water
- 1 tsp Sugar
- 1 tbsp Butter
- 1,5 tbsp Sifted flour
- Homemade meat broth
- Salt
- Sour cream
- Pepper White
- Chopped parsley until smooth
- Possibly brown butter or pumpkin seed oil
Instructions
- Asparagus in sugar - boil water until al dente and cut into pieces If the asparagus is frozen, it does not have to be thawed first!
- Make a roux out of the butter and flour in a saucepan! (Melt the butter, add the flour and mix together. Before the mixture turns brown, pull it off the stove and pour some cold broth or water over it and stir everything until smooth with the whisk!)
- Pour in the hot broth, stir until smooth and bring to the boil so that the soup becomes creamy. Add the asparagus pieces and heat. Season to taste with salt and pepper.
- Arrange the asparagus cream soup on a deep plate, put a dollop of sour cream in the middle and garnish with a little chopped parsley. Enjoy the meal !!!
- If you like, you can also drizzle a few drops of pumpkin seed oil or, like my grandma, brown butter over the soup.
Nutrition
Serving: 100gCalories: 62kcalCarbohydrates: 6.5gProtein: 0.7gFat: 3.7g
