Recipe: Appetizing Sparrow grass soup with Dolcelatte

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Sparrow grass soup with Dolcelatte

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Be wise when you do your grocery shopping. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home immediately and eat something beneficial. Your house should be filled with healthy foods and ingredients. In this way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all sorts of activities that you can do to get healthy. Not all of them require fancy gym memberships or limited diets. You can do small things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. Trying to get in as much exercise as possible is another. Remember: being healthful isn’t just about reducing your weight. You really want your body to be strong too.

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We hope you got benefit from reading it, now let’s go back to sparrow grass soup with dolcelatte recipe. You can cook sparrow grass soup with dolcelatte using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Sparrow grass soup with Dolcelatte:

  1. Get 500 g of asparagus, stalks and all.
  2. Provide 1 tbsp of butter.
  3. Get 1 tbsp of organic virgin rapeseed oil.
  4. Take 1 of leek, finely diced.
  5. Get 2 of garlic cloves, crushed.
  6. Get 2 of large handfuls of spinach.
  7. Use 500 ml of fresh vegetable stock.
  8. Take of few grinds black pepper.
  9. Provide of chunks of dolcelatte.
  10. Take of sprinkle of black lava salt.

Instructions to make Sparrow grass soup with Dolcelatte:

  1. Chop off the asparagus tips, slice and chop the stalks then steam for a few minutes until tender..
  2. Heat the oil and butter in a pan and add the leek and cook for 5 minutes until softened. Add the garlic and cook for 2 minutes. Stir through the spinach, pour over the stock, add the asparagus stalks and bring to the boil..
  3. Season generously with black cracked pepper then blend. Pass through a sieve to remove the woodiest parts of the stalks..
  4. Ladle into bowls and scatter over the reserved asparagus tips, dolcelatte and a generous pinch of black lava salt. Serve with a chunk of sourdough..
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President William Howard Taft's favorite food. He brought a chef who specialized in the dish with him into the White House for the specific purpose of preparing this soup. The Campbell Soup Company once sold a condensed canned turtle soup. Once called 'sparrow-grass', but now affectionately known in the trade as simply 'grass'. There is really not much involved in the dish.

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