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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Trim the asparagus tips to approx. 4 cm (set aside the ends for the soup). Heat the butter in a frying pan, sauté the asparagus tips for approx. 6 mins. until just soft, then keep warm.
Heat the butter in a pan. Sauté the shallots, reserved asparagus ends and sugar for approx. 5 mins. Add the flour and cook for approx. 2 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 15 mins. until soft, blend and pass through a sieve. Add the cream, heat up the soup, season. Plate up the soup, garnish with the crispy bacon and chives.
Serve the asparagus tips alongside.
Gently fry the bacon in a frying pan over a medium heat until crispy, then drain on kitchen paper.
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