Pumpkin Bisque with Asparagus and Flax Seed Oil
1.
After preparing all the ingredients, wash the asparagus and cut the tip of the asparagus
2.
Add water to the net pot, add some salt and a little oil after the water is boiled, add the washed porcini mushrooms and blanch until cooked
3.
Then put the asparagus tips in blanching water, take out together for about 20 seconds and set aside
4.
Wash the pumpkin, peel and cut into small pieces and steam it in a steamer
5.
After letting cool, put it in a food processor and mash it
6.
Start the pot, put pumpkin puree in the net pot
7.
Pour the broth and bring to a boil over high heat, then add a little salt to taste, stir well, and add a little thin glutinous rice
8.
Take a deep dish, pour in the pumpkin soup, drizzle with linseed oil, stir evenly with chopsticks
9.
Put asparagus and boiled porcini mushrooms to start eating
Tips:
Porcini mushrooms can also be fried~You can also put your favorite mushrooms~