/https%3A%2F%2Fprofilepics.canalblog.com%2Fprofilepics%2F5%2F3%2F533851.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F48%2F97%2F1051383%2F131465497_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F14%2F29%2F1051383%2F127426321_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F37%2F40%2F1051383%2F124307899_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F87%2F33%2F1051383%2F124306949_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F31%2F03%2F1051383%2F121705532_o.jpg)
Bouillon de primevères, asperges et champignons
/https%3A%2F%2Fstorage.canalblog.com%2F94%2F62%2F1051383%2F81097946_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F25%2F08%2F1051383%2F81097975_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F88%2F90%2F1051383%2F84978805_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F97%2F02%2F1051383%2F85711996_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F99%2F01%2F1051383%2F93883135_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F70%2F14%2F1051383%2F94760474_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F72%2F49%2F1051383%2F94760580_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F59%2F39%2F1051383%2F103135197_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F71%2F08%2F1051383%2F103592007_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F73%2F34%2F1051383%2F109455270_o.jpg)
/https%3A%2F%2Fstorage.canalblog.com%2F20%2F04%2F1051383%2F126522481_o.jpg)
50 cl d'eau. 50 g de champignons de Paris bruns émincés. 30 g d'asperges vertes émincées. 30 g de blanc de poireau taillé en julienne. 10 g de feuilles de primevères finement émincées. 10 g de fleurs de primevères. Sel. Mettre tous les ingrédents dans l'eau, à part les fleurs de primevères puis porter à ébulition. Baisser le feu et laisser cuire 5 mn. Assaisonner. Ajouter les fleurs et servir.
Date de cette photo: 11 avril 2020
