1- 1 kilogram asparagus, 60 grams butter, 60 grams plain flour, 04 Tb-spoons sour cream, chervil, grated nutmeg, (not obligatory) and salt. Use the type of asparagus you like as green-white-red
2- unwrap (peal) and clean the asparagus. Boil them in 02 liters (4.5 pints) salty water, and the time will be depending on selection of asparagus you choose (think 10-20 minutes). When cooked strain asparagus (hold cooking juice) cut the tips and reserve them.
3- In the low-medium heat with butter and flour, a roux (1), and then slowly cooking asparagus juice (you are a "butter Blanche"). Stem segments, and add them to soup, then simmer for 5 minutes. Into the soup, season a pinch or 2 nutmegs; add butter and salt, if needed, then reserved asparagus tips. Elongation and chopped fresh chervil.
Serve up hot
A roux is the first step of many well-known sauces similar to the béchamel and very simple. Dissolve the butter in a saucepan on medium flame and then pour the flour all at once on it while moving with a wooden spoon until it will well blended. After that on a more gentle flame, and now start pouring liquid as you need to include for your sauce.
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