Green asparagus soup

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

700 g green asparagus
35 g shallots
4 g garlic clove
10 g butter 
15 g flour 
500 g vegetable broth 
100 g white wine (Pinot Gris) 
30 g creme fraiche 
10 g herb salt 
6 g honey

Recipe preparation

(1) Finely dice shallots and garlic, sauté in butter, caramelize with honey, deglaze with white wine and simmer. Cut off the ends of the asparagus, peel if necessary, cut into pieces, put the tips aside for garnish. Briefly toss the asparagus pieces in the white wine stock, add the vegetable stock and simmer for 20 minutes. Fold in creme fraiche, season with herb salt and pepper and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® 1 time without overpressure.