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Asparagus Soup


Ingredients: 600g Asparagus

4 spring onions

2 tbs olive oil

6 dl vegetable stock

2 dl cream

1 pot parsley

Salt and pepper to taste

1/2 lemon


Clean up the aspargus and cut up into small pieces

Cut the spring onions into little pieces


In a pot wuth olive oil, fry the spring onions and aspargus for about 3 min.

Add the stock and cream and simmer for about 20 min until the aspargus is soft.

Add the parsley and simmer for anothr 3 min.

With an immersion blender, blend until smooth. Add salt pepper and lemon to taste.


To bring it out with you on your adventure, just pour in a thermos and either serve still warm, or heat it up on a storm proof stove.


Enjoy your culinary adventure!



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