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

Ingredients

• funt beef
• carrot
• leek/celery/parsley/onion
• bunch greens
• stakan pearl barley
• funt spinach
• stakan cream
• egg yolks
• lozhka butter
• 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.