Aspagessuppe

Name: Aspagessuppe
Yield: 4
Ingredients: Freshly ground white pepper; ½ tsp Coarse salt; ¾ l Chicken broth; 1 canned Asparagus pulp (about 450 g); 2 dl Karo's whipping cream; 3 tbsp Wheat flour; 30 g Butter; 400 g Frozen, thawed meatballs

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Aspagessuppe

		Freshly ground white pepper
½	tsp	Coarse salt
¾	l	Chicken broth
1	canned	Asparagus pulp (about 450 g)
2	dl	Karo's whipping cream
3	tbsp	Wheat flour
30	g	Butter
400	g	Frozen, thawed meatballs

Instructions for Aspagessuppe

To prepare the Aspagessuppe recipe, please follow these instructions:

Pour asparagus nuts to drain in a sieve - save asparagus water.

Melt the butter, pour the flour in and behind it with asparagus water. Then add broth and let the soup boil for approx. 5 min.

Pour whipped cream and warm the soup up to boiling point.

Season with salt and pepper. Finally come asparagus and meatballs.

Aspagessuppe

Ingredients for Aspagessuppe

Instructions for Aspagessuppe

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