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JOENAUJOKAS
Cold served clear vegetable stock
Vegetarian vegetable soup recipe with asparagus, broad beans and peas.
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Ingredients
Directions
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Put a dish towel in a colander. Hang the colander above a large bowl. Pour the vegetable juice into the colander.
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Let the juice leak through the tea towel in the refrigerator for at least 12 hours. Result: approx. 500 ml of clear draining fluid. Discard the remaining vegetable pulp.
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Cut the woody ends of the asparagus. Peel the asparagus down with a peeler from just under the cup.
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Cook the asparagus in min. 10 min. In plenty of boiling water with salt. Remove the asparagus from the heat and leave in the boiling water for another 5 minutes.
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Drain the asparagus with cold water to stop the cooking process. Cut the asparagus into sloping slices of approx. 1 cm.
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Boil the broad beans, peas and haricots verts in plenty of boiling water for 3 minutes until al dente. Rinse in the colander with cold water.
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Remove the stiff gray sheets of the broad beans (double tops). Cut the to cross. Cook for 30 sec. immersed in water.
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Rinse the to under cold water. Pull the sheets off and cut them through the middle and remove the seeds.
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Put the noodles for 3 minutes in boiling water so that the strings become soft. Drain with cold running water. Slice the chives, basil and coriander.
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Mix loosely the cold vegetables with the noodles and herbs. Divide the mixture over the glasses. Season the vegetable juice with salt and pepper.
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Divide the vegetable juice into the glasses. Drip the oil over it.
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Nutrition
150Calories
Sodium0% DV1.070mg
Fat11% DV7g
Protein16% DV8g
Carbs4% DV13g
Fiber8% DV2g
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