- Asparagus - 500 Grams
- Bow - 1 piece
- Butter - 20 Grams
- Cream 33% - 0.5 Cups
- Lemon juice - 1 st. a spoon
- Broth or water - 2 Cups
- Salt - 0.5 teaspoons (to taste)
- Pepper black ground - 1-2 Pinch (to taste)
Onions are cleaned and cut into cubes. In a saucepan, in which we will prepare soup, melt the butter and lightly fry the onions for 3-4 minutes. Cooking asparagus. Cut off rough ends and throw them away. A few tops are cut off to decorate the ready soup. Cut the asparagus into slices one and a half to two centimeters and send it to the pan to the onion. Immediately salt and pepper and stir fry for 5 minutes. Then add broth or water to the pan, bring to a boil and leave to languish on a small fire for 20 minutes under the closed lid. Asparagus should become soft. While the soup is brewed, prepare the deferred tops of asparagus. Boil them in slightly salted water for about 3 minutes. Then immediately dip into ice water. So they will retain color. We turn the prepared soup using a blender in puree. Add lemon juice and cream. Stir thoroughly and try. if necessary, add salt and pepper. Bring to a boil and remove from the plate.
Servings: 3-4