Ingredients
- 5 sprigs of asparagus
- 1 large tomato
- 1 dessertspoon of tomato paste
- 1.5 tablespoons of flour
- 3 tablespoons of vegetable oil
- 3 ladles of broth
- 1 ladle of water
- Salt
Instructions
Brown one tablespoon of flour in 3 tablespoons of vegetable oil. Add the tomato and the tomato paste and stir it for a little longer. Cut the asparagus into small pieces. Add it into the pot together with the broth, water and salt and cook until it boils. I passed it through a blender, but optionally you can serve it without doing so. All aromatic green herbs go incredibly well with this soup. Garnish with mint, dill, parsley, whatever you like and serve hot.
