Asparagus Cream Soup

An extremely resourceful preparation for a delightful creamy asparagus soup or as a base for other creamy vegetable soups.
Nutrition Facts
Per serving 250ml (20g)  
Amount Dry Mix
Energy 270
60		 kJ
kcal
Total fat

Saturated Fat
+ Trans

 0.5

0
0

 g

g
g
Cholesterol 0 mg
Sodium 863 mg

Carbohydrate

Fibre

Sugars

12

0.9

3.3

g

g

g
Protein 3.2 g
Net Weight/Yield

1,280g (16 Litres)
Ingredients

Wheat flour, skim milk powder, corn starch, salt, dehydrated asparagus, yeast extract, dehydrated onions, palm oil, maltodextrin, flavour, spice, disodium inosinate, disodium guanylate, dehydrated parsley.
Claims

No MSG, trans fats, preservatives or artificial colouring.

Manufactured in accordance with halal food manufacturing standards.
Preparation
To prepare: Product: Water: Cooking Time:
1 L 80 g (2 scoops) 1 L -
10 L 800 g (20 scoops) 10 L 3 - 5 minutes
16 L 1,280 g (full container) 16 L -

* the Haco scoop is a kitchen aid in the absence of a weighing scale. For best results, follow exact product quantity.
Directions

1. Blend required amount of soup powder into cold or lukewarm water while stirring well with a whisk
2. Bring to boil, stirring constantly.
3. Reduce heat and simmer for 3 - 5 minutes, stirring occasionally.

To produce larger quantities (full container and more):
Dissolve required amount of soup powder in some cold water and blend into remaining boiling water. Follow steps 2. and 3. for finishing
Storage

Keep in a cool, dry place.

Best before: See bottom of container.
How to enhance this product

Enrich with cooked or canned asparagus tips, spinach chiffonade, chopped chervil. Add fresh butter, cream and a dash of white wine.

Before serving garnish with whipped cream and julienne of smoked salmon.