Cooking Instructions
- 1
Take butter and asparagus and fry in a deep pan
- 2
Add garlic amd salt cover and simmer
- 3
Add the broth after 7 minutes of simmering add cucumbers
- 4
Add the yogurt after the cucumbers are bubbling stir well add chives, parsley, sage, and dill cover
- 5
Stir after the soup bubbles cover cook 3 minutes remove from heat you can serve or chill serve cold. I served with cheese and buttered croutons.
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