Tuesday, July 31, 2012

Spargel Creme Suppe - German

     250 grams of fresh asparagus
     300 ml of water
     100 ml of liquid cream
     1 teaspoon butter
     chopped onion 2 tablespoons
     cake flour 1 tablespoon
     chopped celery 1/2 tablespoon
     pepper powder 1/2 teaspoon
     nutmeg powder 1/4 teaspoon
     salt to taste

How to Make:
     Chop the asparagus and set aside.
     Combine asparagus, water and salt, and cook until asparagus is tender. Lift.
     Separate the water from the asparagus, mashed.
     Reinsert the asparagus in boiling, stir and then strain.
     Heat butter, saute onion until fragrant.
     Stir in the flour gradually, stirring until blended. Pour the asparagus, stirring constantly until blended. Bring to a boil.
     Reduce the heat, pour the cream, stirring constantly for about 5 minutes.
     Season with salt, pepper and nutmeg and stir well. Lift. Serve with a sprinkling of chopped celery.

Serves 4

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