INGREDIENTS: Makes 4 Portions for a light meal, or more as Appetizer: 900g asparagus, the small green ones are best 50g butter 1 medium onion, finely diced 1 slightly rounded Tbsp plain flour
1 liter hot chicken stock 150ml creme salt freshly milled black pepper
METHOD: 1. Wash and clean the asparagus: large ones need to be peeled and ends cut off to remove the woody skin, small ones should be usable whole. To tell if an asparagus is wooden or not: all parts of the asparagus that can be cut with the metal back of the peeler are OK, the parts that the peeler cannot cut through need cutting off or peeling. 2. Once peeled, cut the asparagus into app. 2.5 cm pieces. Keep some small asparagus, or asparagus tips for decoration. 3. Cut the onions into small dice. 4. Prepare the chicken stock. 5. Melt the butter in a large saucepan over gentle heat. 6. Add the onion and cook for app. 5 mins, but avoid colouring. 7. Add the asparagus and stir with the butter and onion then put on a lid and let them sweat for app. 1 min, stirring occasionally. 8. Sprinkle over the flour and stir well. 9. Add the chicken stock bit by bit, stirring after each addition until all the stock has been added. 10. Season with salt and pepper, then let simmer on low heat, partially covered, for 20-25 mins. 11. Let the soup cool a bit and then blend it. 12. Season to taste and add the creme. Reheat gently for a view minutes. 13. Serve hot, decorated with little cream swirls and asparagus tips. http://pizzaforbreakfasts.blogspot.com
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Page 1 of 1. Ingredients: 4 boneless skinless chicken breasts. 1 apple, cored and sliced. 1â4 cup butter (or coconut oil). 1â2 cup sour cream. 1â2 cup apple juice. 1 tsp thyme. Pinch of cinnamon or nutmeg. Directions: 1. Pan fry chicken in half
If you make all of these recipes together, we recommend serving with a green salad ... 1 Fuji apple, peeled and grated on cheese grater, juice reserved.
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