Cream Soup asparagus

Ingredients
2 large bones of cow bone.
2 liters of water.
250 grams of potatoes, peeled and cut.
250 grams of carrots, cut.
1 teaspoon of pepper.
2 packs of Pelezat Seasoning Spicy Chicken Flavor.
3 bay leaves.
250 grams of beef sausage, cut with a thickness of about 1/2 cm.
3 celery stalks, bunch.
1 tablespoon margarine for sauteing.
5 grains of red onion, sliced.

How to make

1. Boil water, then enter the bone of the cow.
2. Boil the cow bone for 30 minutes, then remove and remove the marrow. Set aside.
   Leave as much as 1250 ml of broth, then add Spicy Chicken Pelezat Seasonings. Boil.
3. Heat margarine, then saute onion.
4. Add the pan-fried onion to the broth. Add pepper, carrots, and potatoes, then cook until the vegetables are soft.
5. Drain all ingredients from kaldunya except celery leaves, then blend along with bone marrow until smooth.
6. Mix all ingredients that have been smoothed with the remaining broth, stirring until thickened.
7. Add the sausage pieces to the broth, stir briefly until the sausage is cooked, then remove.
8. When the sauce is less viscous, kentalkan with a solution of wheat flour that has been seared.
9. Serve while warm.