Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Asparagus soup with spinach
1 serving
Peel, cut into 600g pieces of fresh asparagus, cook in salted boiling water, strain. A glass of decoction, cooling, scatter with 4 teaspoons of flour, pour it into a thin trickle, constantly interfering, into the rest of the decoction, allowing the latter to boil beforehand. When thickened, put 400g spinach leaves, boil. Add butter, a glass of cream (or milk), loosened with 2 yolks, salt, asparagus, warm up without boiling. Pour chopped dill, parsley.
Peel, cut into 600g pieces of fresh asparagus, cook in salted boiling water, strain. A glass of decoction, cooling, scatter with 4 teaspoons of flour, pour it into a thin trickle, constantly interfering, into the rest of the decoction, allowing the latter to boil beforehand. When thickened, put 400g spinach leaves, boil. Add butter, a glass of cream (or milk), loosened with 2 yolks, salt, asparagus, warm up without boiling. Pour chopped dill, parsley.
parsley greens to taste, dill to taste, asparagus - 600 g, spinach - 400 g, yolk - 2 pcs., milk - 1 cup, or cream - 1 cup, flour - 4 tsp, vegetable oil - 1 tbsp. spoon
