Recette n° 184 : asparagus soup

Ingredients (4 servings) :

- 400 g asparagus (already cooked in water or steam)

- 20 cl sour cream

- 20 cl milk

- 2 cubes chicken bouillon

- 1 liter water

- 10 stems fresh parsley, chopped

- salt, pepper according to taste

Preparation :

01 dissolve the bouillon cubes of bouillon in 1 liter of water and bring it to a boil

02 turn off the heat

03 cut the asparagus tips and reserve for decoration

04 in the blender, mix the rest of the asparagus with the milk and the cream

05 mix together asparagus mixture and bouillon

06 put salt and pepper, according to taste

07 add the asparagus tips to the soup

08 if necessary, warm up without boiling

09 sprinkle with the parsley when serving.

Remarks :

Prepared in Ciudad Colón (February 2008) ; Ben and Cécile enjoyed it very much ; this receipe was sent to Nancy in San Diego at her request.