Dutch Cream of Asparagus Soup


Rating: 3.25 / 5.00 (4 Votes)


Total time: 45 min

Ingredients:










Instructions:

Drain asparagus pieces, collect the clear soup. Add asparagus stock with water to 3/4 liter. Pour clear soup into a saucepan, add stock cubes and bring to a boil. Sprinkle in sauce powder and boil soup for 5-10 min while stirring. Then add the cheese and let it melt in the hot soup. Cut asparagus pieces into 2 cm long pieces and warm them up in the soup at low temperature.

Refine the soup with the fresh cream and season heartily with the spices. Garnish soup with chervil leaves and slices of hard-boiled egg.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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