Servings: 2
Calories: 150kcal
Materiaal
- 1 mixer
Ingredients
- 1 goblet asparagus (white , about 330 g drained weight)
- 30 g butter
- 30 g flour
- 750 ml chicken stock (or one and a half bouillon cube and 750 ml water)
- pepper (to taste)
- salt (to taste)
Optional
- 100 ml cream
- chives (chopped )
Instructions
- Melt the butter in a saucepan and add the flour to make a roux.
- Gradually pour the chicken stock into the roux until you get a smooth soup base.
- Chop the white asparagus and add it along with the asparagus liquid from the jug.
- Simmer gently for 10 minutes so that the flavors blend.
- Blend the soup smooth and add cream if desired for a creamy result.
- Taste and finish with pepper, salt.
- Serve the asparagus soup warm with some chives.
Nutrition Facts
Calories: 150kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 5.5g
💡 Tip
Be sure to use the liquid from the goblet - it not only adds flavor, but also saves cooking time. So this soup is literally ready in 25 minutes without peeling or cutting!
