Asparagus cream - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Asparagus cream. Water and cream-based soups, Vegetables, Hot
Ingredients
- Asparagus 0.15 kg
- Bechamel (roux 110) for villeroy or mousses 1.2 l
- Vegetable stock 0.6 l
- Parsley 5.0 g
- Sterilised milk 1.2 l
- Plain flour 0.132 kg
- Margarine 0.132 kg
- Ground white pepper 2.4 g
- Ground nutmeg 2.4 g
- Table salt 12.0 g
- Onion 0.12 kg
- Carrots 0.06 kg
- Green leek 0.18 ud
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