Brisket And Asparagus Soup Recipe
Brisket And Asparagus Soup has a divine taste. Brisket And Asparagus Soup gets its taste from beef mixed with asparagus and flavored with parsley. Brisket And Asparagus Soup is cherished by many food lovers.
Ingredients
3 pounds fresh beef brisket
4 cups water
2 medium-sized onions, cut in pieces
2 medium-sized carrots, cut in pieces
4 sprigs parsley
1 bay leaf
1/2 teaspoon marjoram
8 whole black peppers
1 1/2 teaspoons salt
2 cups thinly sliced asparagus
Directions
Trim and discard most of the fat from brisket.
Place brisket in a deep pan; add water, onions, carrots, parsley, bay leaf, marjoram, whole black peppers, and salt.
Bring to a boil; reduce heat.
Cover and simmer about 3 1/2 hours or until brisket is tender when pierced.
Remove brisket and chill, covered, for any use desired; strain stock and chill.
When stock is cold, skim off fat.
Whirl asparagus in a blender with a small amount of stock until smooth (or cook asparagus until just tender in a small amount of the stock; then force through a wire strainer).
Combine stock with asparagus mixture.
Bring to boiling and simmer 5 minutes.
Place brisket in a deep pan; add water, onions, carrots, parsley, bay leaf, marjoram, whole black peppers, and salt.
Bring to a boil; reduce heat.
Cover and simmer about 3 1/2 hours or until brisket is tender when pierced.
Remove brisket and chill, covered, for any use desired; strain stock and chill.
When stock is cold, skim off fat.
Whirl asparagus in a blender with a small amount of stock until smooth (or cook asparagus until just tender in a small amount of the stock; then force through a wire strainer).
Combine stock with asparagus mixture.
Bring to boiling and simmer 5 minutes.
