Andreas Lorbeck; Recipe for 1 Pacotizing Beaker.

Preparation Time: 15 minutes

(1) Mix all ingredients, (2) pour into a pacotizing beaker and (3) freeze at -22°C / -8°F for at least 24 hours. (4) Pacotize twice to make the base recipe.

(1) Prepare a roux of 80 g flour and 80 g butter. (2) Add 1200 g vegetable stock, 20 g salt and 6 g sugar, (3) under constant stirring bring to boil and simmer for 10 minutes, (4) add 100 g heavy cream as well as the pacotized asparagus base, (5) boil and (6) serve.