[Asparagus Cream Soup](lu sun nai you nong tang )

[Asparagus Cream Soup]

Introduction:

Production steps:

Step 1: wash the asparagus, remove the old roots, cut off the tip of asparagus and set aside

Step 2: pour water into the pot, boil and blanch the asparagus until soft

Step 3: take out the tip of the bamboo shoot and put it in the plate for use in the final decoration

Step 4: put asparagus into the pot and add concentrated chicken soup

Step 5: add 1 large bowl of water to mix well (or directly use chicken soup which is not concentrated)

Step 6: put it into the pot with a hand-held blender and beat it into soup paste

Step 7: add the cream and mix well, then add the butter, heat the soup pot, turn the heat down and keep stirring until the soup is thick

Step 8: cut the bacon into small pieces or tear it into strips by hand. In a saucepan, fry it over low heat until slightly scorched

The ninth step: Sheng pan, decorate the bamboo shoots, sprinkle Bacon broken, and finally add the black pepper.

Materials required:

Fresh asparagus: 200g

Fresh cream: 2 tablespoons

Bacon: 1 piece

Chicken soup: 1 bowl

Ground black pepper: right amount

Salt: right amount

Note: because the concentrated chicken soup is salty, the amount of salt should be adjusted according to your own taste during cooking. I didn't add salt, because I tried it and it's enough

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Lu Sun Nai You Nong Tang