Cold served clear vegetable stock

Name: cold served clear vegetable stock
Cook time: 45 min
Total time: 765 min
Yield: 4
Ingredients: 1 liter vegetable juice; 4 fresh white asparagus; 50 g frozen broad beans; 50 g fresh peas; 50 g haricots verts; 4 Cherry tomatoes; 50 g Mihoen; 25 g fresh chives; 15 g fresh basil; 15 g fresh coriander; 1 el extra virgin olive oil with basil

Vegetarian vegetable soup recipe with asparagus, broad beans and peas.

Ingredients

Directions

Put a dish towel in a colander. Hang the colander above a large bowl. Pour the vegetable juice into the colander.
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.
Cut the woody ends of the asparagus. Peel the asparagus down with a peeler from just under the cup.
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.
Drain the asparagus with cold water to stop the cooking process. Cut the asparagus into sloping slices of approx. 1 cm.
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.
Remove the stiff gray sheets of the broad beans (double tops). Cut the to cross. Cook for 30 sec. immersed in water.
Rinse the to under cold water. Pull the sheets off and cut them through the middle and remove the seeds.
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.
Mix loosely the cold vegetables with the noodles and herbs. Divide the mixture over the glasses. Season the vegetable juice with salt and pepper.
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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