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 dishcrumbly potatoes, minced beef, shallot, garlic, finely chopped basil, olive oil, tomatoes, sundried tomatoes in oil, Grana Padano,stew tomato with meat skewer -
75 minMain dishbeet juice, wheat flour, salt, fresh peeled pink shrimps, forest outing, garlic, fresh ginger, minced chicken natural, sesame oil, rice vinegar, rice oil, boiling water, lime,pink gyoza with chicken and prawns -
15 minMain dishBroccoli, mie, fresh ginger, garlic, Red pepper, pak choi, peanut oil, half-to-half-chopped, five spice powder, hoisin sauce,hois noodles with minced meat and green vegetables -
40 minMain dishcrumbly potato, Kale, smoked sausage, sauerkraut bacon, peanut oil, olive oil, Red onion, mustard, white almonds,kale with sausage, bacon and almond
Nutrition
535Calories
Sodium0% DV1.685mg
Fat35% DV23g
Protein34% DV17g
Carbs22% DV65g
Fiber44% DV11g
Loved it