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
-
15 minMain dishveal schnitzel, pork schnitzel, liquid baking product, blue cheese, shaved almonds,schnitzel au gratin with blue cheese and almonds -
25 minMain dishmussel, White wine, olive oil, onion, garlic, parsley, Red pepper, tagliatelle,tagliatelle with mussels and red pepper -
30 minMain dishmienestje, cucumber, Red pepper, fillet steak à la minute, sunflower oil, red curry paste, coconut milk, fresh coriander, lime, bunch onion, fish sauce,creamy red curry with pork slices -
20 minMain dishfarfalle, fresh spinach, whipped cream, fresh basil, smoked ham,farfalle with spinach and ham
Nutrition
535Calories
Sodium0% DV1.685mg
Fat35% DV23g
Protein34% DV17g
Carbs22% DV65g
Fiber44% DV11g
Loved it