Rosa Cooking

Cream of asparagus soup

The double-trendy asparagus soup will be excellent with tops of canned, and even more freshly prepared - either grown or wild asparagus.

Cream of asparagus soup

Preparation steps

  • Dilute the contents of the bag Asparagus cream soup in water and stir with a whisk until the soup boils.
  • Cook over low heat for 5 minutes in a half-covered pan and stir occasionally.
  • Then add 100 ml of milk, stir and let the soup boil.
  • Sprinkle the cooked soup with chopped parsley.

Serving

Garnish the asparagus cream soup with the tops of the asparagus from the jar and serve with toasted bread.

Advice

You can further enrich the soup with cream mixed with egg yolk.

Tags

cooking dinner low calorie lunch on a daily basis quick and easy salty simply soups talianetta vegetarian

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