ELEMETNS:
1 ½ Cup asparagus thinly cut up
2 tbsp flour
1 goblet milk
4 goblets vegetables stock
1 red & yellow pepper thinly cut up
2 tbsp cream
Salty and white pepper to tang
½ tsp dry combined parsley
1 goblet simmered macaroni, cut up or boneless Chicken Little slices
3 tbsp butter/olive grease
FOR DECORATE:
Cut up celery
TO DISH UP:
Bread croutons
PROCESS:
1. Heat up oil/ butter in a big pan, put in the pieced asparagus, fry for some minutes, then add flour and fry for one more minute and quickly.
2. Put in the milk and stock together at once, stirring continuously; add salty, white pepper, red/yellow pepper and mixed herbs and sliced macaroni
3. Fetch the broth to a simmer, then decrease the warmth and boil, cook awaiting the asparagus is warm.
4. Put in of the cream, softly mix, and pour the broth into broth bowls or goblet.
5. Decorate with residual cream and celery; dish up warm with bread croutons.
INSTRUCTIONS: you can add paprika and simmered corn to increase the tang and savor
