Bouillon with Asparagus and Spinach Leaves
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt root vegetables
- onion
- herb bundle
- funt asparagus
- funt spinach
- tsp soda
Instructions
- Cook and strain a yellow bouillon.
- Blanch and finish asparagus in broth; blanch spinach separately with soda.
- Combine in the tureen with the bouillon and serve.