Light-Green Puree Soup (Bagration) with Asparagus, Quenelle, and Spinach Essence

Ingredients

• 3 funt beef
• 1 carrot
• leek/celery/parsley/onion
• 1 bunch greens
• 3/4 stakan pearl barley
• 1/2 funt spinach
• 1/4 stakan cream
• 2 egg yolks
• 1/2 lozhka butter
• 1/4 funt asparagus
• quenelle

Instructions

1. Boil and strain a white beef bouillon with roots and greens.
2. Cook pearl barley in it, rub, thin, and finish with a yolk-cream liaison; heat very hot.
3. Make a spinach essence, put in the tureen, and combine with the soup for a light-green color.
4. Add boiled asparagus and quenelle; serve with pirozhki in shells.