Bouillon with Asparagus and Spinach Leaves

Ingredients

• 3-4 funt beef
• 3/4 funt root vegetables
• 1 onion
• 1 herb bundle
• 1 funt asparagus
• 1/8 funt spinach
• 1/4 tsp soda

Instructions

1. Cook and strain a yellow bouillon.
2. Blanch and finish asparagus in broth; blanch spinach separately with soda.
3. Combine in the tureen with the bouillon and serve.