Ingredients and proportions:
- 1200 kg of asparagus
- 100 g of flour
- 2 liters of broth
- 100 g of butter
- 1 onion
Difficulty: medium Preparation: 30 minutes – Cooking: 30 minutes
You can store this soup and when you’re ready to use it, simply reheat it by adding fresh cream or butter. Scrape and rinse asparagus thoroughly, then cut into small pieces, reserving the tips. Brown the white of the asparagus in a saucepan with a chopped onion and butter, add flour in rain, bind well and moisten with broth. Add salt and pepper and continue cooking slowly, stirring often.
Cook the asparagus tips separately in a little boiling salted water.
Let them cool in their water. Blend the asparagus and the chopped onion; return to the heat and bring to a boil. Add the drained asparagus tips, adjust the seasoning and simmer a little. Pour the hot soup into jars and sterilize for 15 minutes.
Asparagus grows throughout the Mediterranean basin. Their origins go back a long way, but for a long time they were cultivated only for their ornamental value.
There are more than 300 varieties that can be distinguished by the color of the tips, usually green, but also pink, white and purple; asparagus is rich in vitamins a and b, so it should be eaten when fresh.