Main Ingredients: 5 taels of sliced asparagus (carrot slices) (about 200 grams), 2 taels of celery slices, 2 taels of shredded onion (about 80 grams), 2 strips of bacon, 4 cups of chicken broth, 4 tablespoons of fresh cream, 2 tablespoons of tomato paste, 1 slice of parsley, 2 teaspoons of butter, scallions, green garlic, salt, pepper, a little bit of each.

How to make: 1. Wash all items, shred the bacon, and chop the green onion and garlic.

2, the butter melting, the bacon with slow fire stir fry until fragrant yellow, add sliced bamboo shoots, shredded onions and celery slices and the right amount of water, cover with slow fire simmering fire bureau for 5 to 10 minutes.

3. Stir fry the bacon, add tomato paste and chicken broth, sesame seeds, and cook over low heat for 10 minutes, stirring from time to time. Remove the sesame seeds, put them in a blender and grind them into a soup, then take it out of the blender and bring it to a boil, add salt and pepper to taste, and then remove it from the heat and mix in the fresh cream, and sprinkle with green onions and garlic.

Remarks: 1, cooking cream soup should be stirred constantly to avoid burning.

2, if you like to drink cream soup without residue, you can remove the soup from the blender with a fine sieve to separate the residue, and then put it back into the pot to boil and then seasoned to eat.