asparagus soup
I believe i found this in a sherlock holmes cookbook.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 tablespoon milk
- salt and pepper to taste
- 1 cup cream
- 1 1/2 teaspoons butter
- 1/2 pound spinach
- 25 asparagus spears
- 3 cups stock chicken or veg
- 1/2 ounce flour
- Carbohydrate 92.1228417887982 g
- Cholesterol 384.816562475597 mg
- Fat 112.661359528984 g
- Fiber 13.7107182939509 g
- Protein 58.0237622430185 g
- Saturated Fat 63.4534914995722 g
- Serving Size 1 1 Serving (2327g)
- Sodium 2532.33862016562 mg
- Sugar 78.4121234948473 g
- Trans Fat 6.66302109939306 g
- Calories 1575 calories
Cut off tips of asparagus and put them aside. Trim the stalks and cut into small pieces. Wash and pick the spinach. Bring the stock to a boil. Add the spinach and asparagus (but not the tips), cook until tender. Remove the vegetables, but save the stock. Run the solids through a food processor, with a little of the stock. (I find that my magic bullet is big enough) Have a small sauce pan of salted water boiling. Put in the tips and cook for about 10 to 15 min. Melt butter in a sauce pan, add flour, milk and stir until boils. Add the stock, the pureed asparagus and spinach. salt and pepper. Simmer for about 10 min. Place asparagus tips in a tureen add the cream and then add soup. serve as soon as possible.
