in Soup Recipes

GDR asparagus soup

updated

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Ingredients for 2 servings:

  • 250 g asparagus
  • 750 ml water
  • Salt
  • 2 tbsp flour
  • 250 ml milk
  • Sugar
  • 1 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without egg

Cook the peeled and finely chopped asparagus with 1/4 liter of boiling water and 1 teaspoon of salt until soft, then add the remaining water. Whisk the flour into the milk to thicken the soup. Add a pinch of sugar and the butter before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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