A Recipe for Creamy Asparagus Soup | Debic

Ingredients

• 150 g Onions
• 150 g Leek
• the white part
• 150 g Blanched celery
• 10 ml Debic Roast & Fry
• 1000 ml Asparagus bouillon
• Asparagus peel
• 1000 ml Debic Culinaire Végétop
• 1 g White pepper
• 5 g Salt
• 80 g Flat-leaf parsley
• 300 ml Water
• 1 g Lecithin
• 200 g White asparagus
• 2000 ml Water
• 100 g Butter
• 5 g Nutmeg
• 1 g Flat-leaf parsley
• 10 Eggs
• 150 g Tramezzini bread