Sig's German mixed Asparagus Soup, Keeping Track of Precisely what You Consume: How to Do It Correctly

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Sig's  German mixed Asparagus Soup

Before you jump to Sig's German mixed Asparagus Soup recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.

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Just about the most popular treats is low fat yogurt. Eating fat free yogurt in place of a wholesome larger lunch isn’t a good idea. As a snack, however, yogurt is one of the greatest things you can reach for. It is a protein-rich supply of healthy nutritional vitamins. Easily digestible, yogurt can even help your digestive system work properly depending upon the culture used to produce it. Try including some nutritious nuts to unsweetened yogurt for a healthy snack idea. It’s an uncomplicated way to reduce sugar while still enjoying a delicious snack.

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We hope you got insight from reading it, now let’s go back to sig's german mixed asparagus soup recipe. You can cook sig's german mixed asparagus soup using 10 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Sig's German mixed Asparagus Soup:

  1. You need 500 grams of mixed in colour green and white asparagus, canned or fresh,.
  2. Take 500 ml of water only use if using fresh asparagus.
  3. Provide 1/2 tsp of sugar add only if using fresh asparagus.
  4. Take 1 pinch of salt or salt substitute, add only if using fresh asparagus.
  5. Provide 50 grams of unsalted butter.
  6. Get 1 pinch of each salt (salt substitute) and nutmeg to taste.
  7. Prepare 1 tbsp of flour.
  8. Take 2 tbsp of creme cheese or 4 tablespoons of cream.
  9. Prepare 2 of hardboiled eggs.
  10. Prepare 1/2 tbsp of fresh chopped coriander.

Steps to make Sig's German mixed Asparagus Soup:

  1. Drain the canned asparagus into pot. Set liquid aside Measure the drained liquid and fill with water until you reach 500 ml. Set aside a few fingerlength asparagus tips from the canned variety only. Now add the liquid back to your canned asparagus in pot..
  2. The canned asparagus needs to only be heated through thoroughly it is bolied already . Puree on a high setting with a blender. When you are using fresh asparagus, clean and peel asparagus and gently boil in 500 ml of water to which you have added the salt and sugar for about 12 minutes.
  3. Remove some fingerlength asparagus tips from the fresh asparagus and puree the rest in the cooking water until very smooth..
  4. Heat the butter in a separate medium pot (it needs to be able to hold the liquid), add the flour and stir in well until it bubbles and foams do not brown.
  5. Take some of the asparagus liquid cannend or fresh which ever you are using, add to the butter and flour until it thickens. Keep adding the rest asparagus liquid slowly until it is all thickened into a smooth soup..
  6. Taste to season with the nutmeg and more salt if needed.
  7. Add the cream cheese or cream , keep hot but do not boil .Blend one more time..
  8. Serve in soup plate or bowl with the set aside asparagus pieces, chopped boiled eggs and a very small touch of fresh coriander.
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