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We hope you got insight from reading it, now let’s go back to sig's german mixed asparagus soup recipe. To cook sig's german mixed asparagus soup you need 10 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Sig's German mixed Asparagus Soup:
- You need 500 grams mixed in colour green and white asparagus, canned or fresh,
- Use 500 ml water only use if using fresh asparagus
- You need 1/2 tsp sugar add only if using fresh asparagus
- You need 1 pinch salt or salt substitute, add only if using fresh asparagus
- Use 50 grams unsalted butter
- You need 1 pinch each salt (salt substitute) and nutmeg to taste
- Use 1 tbsp flour
- Provide 2 tbsp creme cheese or 4 tablespoons of cream
- Take 2 hardboiled eggs
- Use 1/2 tbsp fresh chopped coriander
Instructions to make Sig's German mixed Asparagus Soup:
- Drain the canned asparagus into pot. Set liquid aside Measure the drained liquid and fill with water until you reach 500 ml. Set aside a few fingerlength asparagus tips from the canned variety only. Now add the liquid back to your canned asparagus in pot.
- The canned asparagus needs to only be heated through thoroughly it is bolied already . Puree on a high setting with a blender. When you are using fresh asparagus, clean and peel asparagus and gently boil in 500 ml of water to which you have added the salt and sugar for about 12 minutes
- Remove some fingerlength asparagus tips from the fresh asparagus and puree the rest in the cooking water until very smooth.
- Heat the butter in a separate medium pot (it needs to be able to hold the liquid), add the flour and stir in well until it bubbles and foams do not brown
- Take some of the asparagus liquid cannend or fresh which ever you are using, add to the butter and flour until it thickens. Keep adding the rest asparagus liquid slowly until it is all thickened into a smooth soup.
- Taste to season with the nutmeg and more salt if needed
- Add the cream cheese or cream , keep hot but do not boil .Blend one more time.
- Serve in soup plate or bowl with the set aside asparagus pieces, chopped boiled eggs and a very small touch of fresh coriander
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can take some steps to help protect your own loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food like meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods like fish, poultry and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and shop at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to make sure everything you are likely to use has been stored correctly (based on some storage directions ) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that state just how long you may keep the food and whether it must go from the fridge.
This sort of food frequently has special packaging to keep it fresh for more. But it is going to go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For instance, you might see’eat within two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even if the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than safety. When this date runs out, it does not mean that the food will probably be detrimental, but its own flavour, texture or colour may begin to deteriorate.
An exception to that is eggs, that have a best before date of no more than 28 days after they are laid. Following this date the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, make certain you only use it in dishes at which it will be completely cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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