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
-
35 minMain dishthyme leaves, Red wine, ginger jam, butter, steak, Roquefort, mango,steak with roquefort, mango and ginger-wine sauce -
28 minMain dishsunflower oil, minced beef, Dutch brown beans, canned corn, tap water, Meal package Mexican burritos, creme fraiche, grated young cheese, head of iceberg lettuce, salad dressing yogurt,minced meat burrito with lettuce -
60 minMain dishunpeeled deep-frozen giant prawn, frozen redfish fillet, lime, garlic, onion, Red pepper, Red pepper, tomato, fresh coriander, traditional olive oil, coconut milk, chicken broth tablet, White rice,Brazilian fish stew -
55 minMain dishonion, parsley, minced beef, bread-crumbs, medium sized egg, dried oregano, cinnamon, salt, red pepper paste, white cheese, traditional olive oil, sifted tomatoes in a pack, tap water,turkish meatballs in tomato sauce
Nutrition
535Calories
Sodium0% DV1.685mg
Fat35% DV23g
Protein34% DV17g
Carbs22% DV65g
Fiber44% DV11g
Loved it