Filter
Reset
Sort ByRelevance
Elizabeth Kerns VanderEsch
Creamy green asparagus soup
Green asparagus soup with garden peas, omelette and baguette.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Break the bottom of the asparagus and cut the asparagus into pieces, keeping the cups separate.
-
In a soup pot, bring the water, the asparagus puffs, ¾ of the garden peas and the bouillón tablets to the boil.
-
Cook the asparagus in 5 minutes until al dente. Slice the chives, keep a few sprigs separate for garnishing.
-
Beat the eggs with 4 tbsp cream culinary, chives, pepper and salt. Heat the oil in a frying pan and fry an omelet from the egg mixture.
-
Purée the soup with a hand blender and add the rest of the cream. Stir in the asparagus tips and the remainder of the peas.
-
Let the soup warm through and through. Cut the omelette into strips. Spoon the soup into plates and garnish with the omelet strips. Serve with baguette.
Blogs that might be interesting
-
30 minMain dishfresh fresh mint, bunch onion, head of iceberg lettuce, cucumber, radish, Sesame seed, lime, fresh coriander, chicken turkey mince, cornstarch, mayonnaise with yogurt, rolling fresh bread,fresh chicken burger -
45 minMain dishoil, onion, coalfish fillet, creme fraiche, sour pickles, Eggs, winter carrot, Apple,fishcake from the oven -
20 minMain disholive oil, onion, dried tarragon, risotto rice, dry white wine, fish stock of 1 tablet, salmon fillet, butter, arugula, Parmesan cheese,risotto with white wine and salmon -
140 minMain dishpork fillets, Thai, lime, fresh coriander, coconut, oil,thai satay with coconut
Nutrition
535Calories
Sodium0% DV1.685mg
Fat35% DV23g
Protein34% DV17g
Carbs22% DV65g
Fiber44% DV11g
Loved it
more