Description
Soup based recipe Swedish cook and actor Peer of Murari (Per Morberg)
Ingredients
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Asparagus
500 g
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Bow white
2 piece
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Cream
500 ml
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Broth
500 ml
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Potatoes
3 piece
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Dry white wine
100 ml
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Salt
-
Black pepper
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Fillet
150 g
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Crackers
Cooking
To make the right products.
Rinse the asparagus. Cut 1 cm thick sides and discard.
Cut the asparagus into pieces of 1-2 cm (except for vershoks - we leave for decoration).
Put in a saucepan with salted water. Bring to boil. Then put the asparagus and simmer for 2-3 minutes. I folded the pieces, and tops in separate pots, then they are not split. Chop the onion and fry until transparent. Put to boil the potatoes.
Fillet cut into cubes and put to the onions. Fry a couple of minutes. Pour in the stock, wine, cream and bring to a boil.
Boiled potatoes and asparagus put in blender and whip until smooth (pour a couple of bowls of cream sauce that it was easier to whip).
Pour the sauce and asparagus-mashed potatoes in a pot and let boil. Add salt and pepper to taste.
The soup is ready! Put in a bowl a couple inches of the asparagus and croutons. The original recipe is filet and potatoes.
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