Asparagus cream is a creamy and delicate side dish, perfect for accompanying meat or fish dishes. The asparagus gives the cream a unique flavor and makes it particularly tasty. The original recipe comes from the northern regions of Italy, but it is a dish appreciated throughout the country.
This soup is much appreciated
It can be prepared with canned asparagus or with fresh or cooked asparagus
Add the desired amount of meat broth to the asparagus cooking water and bring to a boil
Dilute 1 cup of rice flour (if unavailable use regular flour) in the milk and pour into the boiling soup, stirring constantly
The cooking time is about 30 minutes
After passing the soup through a food mill, add an egg yolk and a little fresh cream, and at the last moment add the finely chopped asparagus
pot
blender
Store the asparagus cream in the refrigerator in an airtight container for up to 2 days.
Italy
| Energy (kcal) | 332 |
| Carbohydrates (g) | 79.1 |
| Fat (g) | 0.5 |
| of which Saturates (g) | 0.13 |
| Protein (g) | 7.3 |
| Fiber (g) | 1 |
