French asparagus soup

French asparagus soup

Introduction:

"Today's cream asparagus soup, which often appears on the menu of the US state banquet (in fact, this soup should be regarded as a famous French soup), belongs to a relatively light and refreshing type, with a very smooth taste. Asparagus is fragrant, with the mellow smell of cream. You can't forget it after a sip ~ ~" asparagus "is one of the top ten famous dishes in the world, and is a recognized health vegetable, which is widely recognized in the world It is rich in a variety of amino acids, protein and vitamins. Its content is higher than that of ordinary fruits and vegetables. It is a kind of high-grade and valuable vegetable. Asparagus is not only nutritious, but also low in calories. In Western food, asparagus is usually peeled and steamed or boiled for salad or with melted butter or cheese. In Chinese food, asparagus is usually used with meat to balance the color and taste of the whole dish

Production steps:

Step 1: peel the potatoes and cut them into large pieces at will. < br > put about 500ml clean water in the pot. < br > bring to a boil. < br > cut the hard part of the roots of the fresh asparagus and wash them. < br > cut off the tender tip of the top and cut the rest into sections (about 5cm)

Step 2: put the asparagus into the boiling water → simmer for 15 minutes

Step 3: take out the asparagus tip and soak it in cold boiled water.

Step 4: add potatoes and chicken bone soup into the pot → cook over low heat for about 25 minutes.

Step 5: take out the asparagus and potatoes in the soup, put them in the blender → add light cream + egg yolk → beat them into mud

Step 6: mashed vegetables

Step 7: pour the mashed vegetables back into the pot → add some salt and white pepper → bring to a boil

Step 8: to make the soup taste more smooth, filter once → add the asparagus to serve

Materials required:

Asparagus: 500g

Potato: 1 (about 250g)

Chicken bone soup: 200ml

Water: 500ml

50ml: light cream

Egg yolk: 1

Salt: right amount

White pepper: moderate

Note: 1. Do not add all the water to boil asparagus, and then adjust it according to the consistency you like before drinking; 2. If you choose small potatoes, the taste will be better; 3. Asparagus must be fresh as far as possible, and do not "show mercy" when cutting the hard part of the root, otherwise there will be a lot of fiber feeling in the soup, which will greatly affect the taste. In case of this situation, screening once will be of great help; 4. Asparagus has a high content of purine, which is easy to increase uric acid after eating, so people with gout symptoms should eat less. In addition, no matter how much you want to keep asparagus fresh and tender, you should make sure it is cooked and not eat raw asparagus; 5. Pour some thick cream to improve the flavor before serving; 6. After mixing the vegetable mud, put the remaining water in the blender and pour it into the soup pot, so as not to waste the ingredients on the wall of the cup, and also pre wash the blender by the way.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh