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Pearl barley puree soup with asparagus
1 serving
Boil 100 g of pearl barley in salted water, wipe through a sieve. Cut into pieces and boil 600g asparagus in salted boiling water. Connect with wiped cereal and its decoction. Add a tablespoon of butter, a glass of cream (or milk), loosened with 2 yolks, salt. Warm up without boiling. Pour chopped dill. Fresh asparagus can be replaced with canned asparagus with its juice (400 g).
Boil 100 g of pearl barley in salted water, wipe through a sieve. Cut into pieces and boil 600g asparagus in salted boiling water. Connect with wiped cereal and its decoction. Add a tablespoon of butter, a glass of cream (or milk), loosened with 2 yolks, salt. Warm up without boiling. Pour chopped dill. Fresh asparagus can be replaced with canned asparagus with its juice (400 g).
dill to taste, asparagus - 600 g, yolk - 2 pcs., milk - 1 cup, cream - 1 cup, vegetable oil to taste, preserved asparagus - 400 g, pearl barley - 100 g
