Asparagus Cream Soup

Name: Asparagus Cream Soup
Yield: 4
Ingredients: 0.5 kg of bread; 2 tomatoes cut into pieces; 2 cloves of garlic, mashed; 1 onion, sliced; 3 sprigs of parsley; 5 cups of water; Salt and white pepper to taste; 2 tablespoons of butter; 4 tablespoons of wheat flour; 1 egg yolk; 1 cup of milk; 1 can of asparagus (325g) drained and cut into small pieces

1
0.5 kg of bread
2
2 tomatoes cut into pieces
3
2 cloves of garlic, mashed
4
1 onion, sliced
5
3 sprigs of parsley
6
5 cups of water
7
Salt and white pepper to taste
8
2 tablespoons of butter
9
4 tablespoons of wheat flour
10
1 egg yolk
11
1 cup of milk
12
1 can of asparagus (325g) drained and cut into small pieces

Ingredients

1
0.5 kg of bread
2
2 tomatoes cut into pieces
3
2 cloves of garlic, mashed
4
1 onion, sliced
5
3 sprigs of parsley
6
5 cups of water
7
Salt and white pepper to taste
8
2 tablespoons of butter
9
4 tablespoons of wheat flour
10
1 egg yolk
11
1 cup of milk
12
1 can of asparagus (325g) drained and cut into small pieces

Directions

1
Prepare the broth: place the meat, tomato, garlic, onion, parsley, and water in a pot
2
Cover and bring to a boil
3
Let it simmer slowly for 1 hour
4
Season to taste
5
Cool and let it rest
6
Melt the butter, add the flour, and mix well
7
Remove from heat and gradually add the broth, stirring constantly
8
Add the egg yolk mixed with milk
9
Bring to a boil again, stirring constantly, until thickened
10
Add the asparagus and serve still warm
11
Serves 4.