Quick Asparagus Cream Soup with Garden Herbs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g asparaus, peeled and cut into 2-3 cm lon pieces
- 3 tablespoon butter
- 3 tablespoon flour
- 2 teaspoons broth, (instant)
- 1 handful parsley and chives
- some nutmeg
- 100 g ham, raw in cubes
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Cook the asparagus in enough water with a little salt and sugar. Drain the asparagus and catch the water.
- Melt the butter in the saucepan and stir in the flour. Gradually add the asparagus water and stir in well with the whisk. Mix in the broth and bring to the boil.
- Add the asparagus and season with salt, pepper, nutmeg and possibly the broth. Cut the chives into small rolls and chop the parsley. Just before serving, stir in the ham and herbs.
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