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The Mediterranean summer at Preidlhof Lastminute
22.07.18 - 27.07.18
Per person from € 1.135,-
Cream of asparagus soup

Cream of asparagus soup

with croutons and smoked salmon



• 450 g asparagus, peeled
• 120 g onion, chopped
• 1 l chicken stock
• 30 g flour
• 30 g butter
• 300 g cream
• Salt, white pepper and nutmeg


Braise the onion in butter until glazed, add the asparagus and braise lightly. Add flour and stir well, allow to cool down, add boiling chicken stock to the asparagus and boil for 20 minutes. Blend with a hand-held blender until smooth and pass through a sieve. Top up with cream and season with salt, pepper and nutmeg.


Serve the soup with croutons and smoked salmon.

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