Brown potage
Instructions
Crack the Browns with an incision, without affecting the underlying film, then put them in a saucepan, cover with cold water, bring to a boil and cook for 1 minute.
Prelevatene one at a time and remove both Peel and the film inside.
Put them in another saucepan, cover with the broth, Cook for 1 hour, then puree in Blender.
Add the Madeira and heat the mixture, eliminating gradually the film that forms on the surface.
Meanwhile you have boiled the asparagus tips in a little boiling salted water.
Add the asparagus tips cut into small pieces, add salt, cook 1 minute more and serve.
Ingredients and dosing for 4 persons
- 400 g of brown
- 300 g of asparagus (ends)
- 1 glass of madeira wine
- 100 cl of chicken soup
- Salt