Filter
Reset
Sort ByRelevance
Cmath610
Asparagus soup with ham and egg
Creamy Dutch asparagus soup with ham, egg, cream and leek
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the asparagus all the way down with a peeler from just under the cup and remove the woody undersides. You use the bottom side in step 2.
-
Put the peels and bottoms in a soup pan. Add the water and the tablets. Bring to the boil, reduce the heat and keep it to boil for 20 minutes.
-
Pour the stock through a sieve and collect the stock in a pan or bowl.
-
Wash 1 leek and cut the white part into rings. Heat the butter in a soup pan and fry the leeks for 5 minutes on low heat. Add the flour and cook for 2 minutes.
-
Add the stock and bring to the boil while stirring. Cook for 5 minutes and turn off the heat. Add the whipped cream and puree the soup with the hand blender.
-
Cut the peeled asparagus into 2 cm pieces and add to the soup. Bring back to the boil and simmer for 10 minutes.
-
Meanwhile, boil the eggs hard in 8 minutes. Let them scare under cold running water and peel them. Have a nice fork with a fork. Cut the ham into strips.
-
Spoon the soup into bowls or plates, spread the ham over it and sprinkle with the egg crumb. Bon appétit! .
Blogs that might be interesting
-
20 minAppetizerketjapmarinademanis, garlic, fresh ginger, Red pepper, chicken breast, egg, flour, cornstarch, peanut oil, sunflower oil,tempura of marinated chicken
-
15 minAppetizerunroasted walnuts, mayonnaise, lime, celery, Goudrenet apple,simple waldorf salad
-
25 minSmall dishRed pepper, yellow bell pepper, chip off bread, dried tomato on oil, black olive, lemon, Parmesan cheese,baguette with peppers, olives and parmesan cheese
-
40 minAppetizerdough for savory pie (frozen), sauerkraut natural, Eggs, creme fraiche, ground old cheese, fried leg ham, dates,sauerkraut cakes
Nutrition
290Calories
Sodium0% DV1.145mg
Fat32% DV21g
Protein20% DV10g
Carbs4% DV13g
Fiber16% DV4g
Loved it