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CSBCOKE
Cool spring soup
Delicious spring soup of celery, cucumber, garden peas, broad beans, chives, mint, goat cheese and green asparagus.
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Ingredients
- 1 stalk of celery
- Cucumber
- 75 g frozen garden peas
- 50 g fresh broad beans freshly capped
- 50 g watercress or spinach
- Tray fresh chives
- Tray fresh fresh mint
- 100 g soft goat cheese
- 6 fresh green asparagus
- 1 slice White bread
- 1 el extra virgin olive oil
- 2 lemon
- El apple cider vinegar
- 250 ml cold water
Kitchen Stuff
Directions
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Peel the celery and the cucumber, cut into pieces. Remove the leaves of fresh mint from the stem. Put them in a blender with garden peas, broad beans, watercress (or spinach), chives, fresh mint and goat cheese.
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Cut the woody bottom of the asparagus. Cut the asparagus, if you use it, into pieces. Add to the blender.
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Remove the crusts from the bread. Tear the bread in pieces above the blender, add the olive oil, the juice half of the lemons, the cider vinegar, the gin and the water and grind them.
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Season with salt and pepper and put everything in a bowl or container. Cover and allow to cool in the refrigerator for at least 1 hour.
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Before serving, check that the soup is flavored. If necessary, add some lemon juice and scoop the soup into bowls. Sprinkle some oil over it.
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Nutrition
270Calories
Sodium0% DV1.090mg
Fat31% DV20g
Protein14% DV7g
Carbs4% DV11g
Fiber16% DV4g
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