Description Edit

This is the Dutch version of Asparagus Soup. This soup is a clear soup and served as a starter.

Ingredients Edit

Directions Edit

  1. Peel the asparagus so that all hard areas are removed.
  2. Cut off the hard ends.
  3. Chop the asparagus in finger length pieces and cook in water to cover for about 45 minutes.
  4. Pour through a sieve, keep the asparagus water.
  5. Pour ¼ liter of the asparagus water in with the hot stock.
  6. Bring to the boil and bind with the potato flour.
  7. Add the warm pieces of asparagus.
  8. Serve in heated bowls.

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