Cold green asparagus soup
Leave the skin to make the asparagus look beautiful. If you use commercially available bouillon cubes, boil the vegetables, such as parsley leaves and onion cores, together with coarsely ground black pepper, to add dashi to add flavor.
How to make it
1
Fry the thinly sliced onion and butter over low heat for about 10 minutes to avoid burning.
2
Lightly apply a peeler to asparagus and remove the stove and cut into small pieces of 1-2cm. Add asparagus and a broth to the pot in 1 and simmer over low heat for about 15 minutes.
3
Place in a blender until smooth and cool.
4
When it's cold, add the cream and milk and mix the whole thing. Place on a plate and sprinkle with parsley.
Materials 1 person
-
- 6-7 bottles of green asparagus
- 220g
-
- Onion
- 1/2 pieces
-
- butter
- 20g
-
- Bouillon soup
- Appropriate amount
-
- Fresh cream
- 100ml
-
- milk
- 50ml
-
- salt
- A little
-
- Mince parsley
- Appropriate amount
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