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Asparagus cream soup
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- 400 g white asparagus, peeled, woody part discarded, cut in pieces (4 cm)
- 100 g potatoes, cut in pieces
- 50 g onions, cut in halves
- 1 garlic clove
- 700 g water
vegetable stock cube (for 0.5 l)
or 1 heaped tsp vegetable stock paste, homemade
- ¼ - ½ tsp salt, to taste
- 1 - 2 pinches ground black pepper, to taste
g spreadable cheese
or 50 g cream cheese
50 - 100
g sour cream, 20% fat,
or 50 - 100 g Greek yoghurt
- 3 sprigs fresh parsley, leaves only, chopped
- per 1 portion
- 325 kJ / 77 kcal
- 3 g
- 5 g
- 5 g
- 1.3 g
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