French asparagus soup, preserved asparagus tips, mix with potatoes and whipped cream to create a strong, smooth taste, served with bread or toast, drink a bowl of hot, leave the fragrance between the lips and teeth, just warm Just foot.
The asparagus is cut into the hard part of the root and discarded, the young tip is cut, and the remaining part is cut into small pieces. Put in boiling water for 12 minutes, remove the tender tip, and immerse it in ice water for use;
Peel the potatoes and cut into large pieces, put in the pot of boiled asparagus, add chicken soup, cook for 20 minutes on low heat;
Remove the asparagus and potatoes from the soup, put in a blender, add whipped cream, an egg yolk, and whipped into a mud;
Pour back into the pot, add the right amount of salt and white pepper, and turn it off after boiling;
Pour in the cream and add the asparagus to the tip. This recipe is suitable for two people.
The recipe is provided by "White Blue and Gray"