Cream of Asparagus Soup with Fried Crayfish Tails on Lemon …


Rating: 4.00 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:



















Instructions:

A more wonderful asparagus recipe:

Remove the peel from the asparagus spears from top to bottom, put them in light salted water with a pinch of sugar and a few drops of oil together with the peels on en bite – cool and cut into oblique pieces.

Drain the stock and cool. Cut feta cheese into cubes, pit and quarter olives.

Peel and core tomatoes, cut into cubes and mix. Stir the yolks with the whipped cream (=egg), cut the ciabatta into slices. Put crayfish tails on lemongrass skewers and season.

Heat saucepan with butter, stir in flour and sweat until light, pour in asparagus stock. Add equal mass of milk, stir until smooth and lightly billow, season with salt and pepper. Fold in asparagus sections, remove from heat, mix in alloy, do not make more.

Heat frying pan with a little canola oil, fry shrimp skewers on both sides to the point, fry bread slices on both sides as well, top with cheese-paradeizer mixture.

Serve:

Arrange soup in a cup, place shrimp skewers on top, add slices of bread, garnish with dill.

469 Kcal – 28 g – fat – 25 g egg white – 28 g carbohydrates – 2 Be bread units : O title : Cream of asparagus soup with fried crab tails on : > lemongrass skewers

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