500 grams of ripe tomatoes
1/2 cup de crushed tomatoes
3/4 liter of beef broth
1 sprig of parsley
1 tablespoon of paprika
3/4 cup of whipping cream
100 grams of white asparagus
salt
Scald the tomatoes in boiling water to ease peeling, peal and
cut into small pieces.
In a large sauce pan put the broth and add the
tomatoes. Allow to boil over a low heat for 15 minutes. Add
a dash of Salt.
Finely chop the parsley and mix with the crushed
tomatoes, add the paprika and mix into the broth.
Incorporate the tipos of the asparagus and simmer
another 10 minutes.
Taste for SALT, add if necessary.
Pour in the whipping cream, stir, and cook 10
minutes over low heat.erte
If you prefer not to have pieces of tomato, pass
through the blender.
Version en español
