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Hollandse romige aspergesoep (Dutch cream of asparagus soup)

Asparagus season is back and what better way to enjoy this delicious vegetable than in a typical Dutch asparagus soup?


1 jar of  Struik concentrated broth beef

300 g of fresh white asparagus or 1 jar of Aarts Dutch asparagus

50 g of butter

50 g of flour

150 g of ham

1 egg (hard boiled)

4 tbsp. of cream

A sprig of fresh parsley

Dutch asparagus soup


Pour the jar of concentrated broth into a saucepan and dilute with 2 jars of water. Bring to the boil and then add the washed and peeled asparagus. Allow the broth to cook for 15 minutes. Next heat the butter and flour in a soup pan and, once gently simmering, add in a few drops of the broth and stir into a smooth sauce. Repeat this process until all of the broth is absorbed. Now remove the asparagus and cook the soup on a low heat for a further 15 minutes or until smooth and creamy. Next slice the ham into thin strips, crumble the egg and add, together with the fresh cream, into the soup. Finally, season with salt and pepper and serve with a flurry of fresh parsley.

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