Filter
Reset
Sort ByRelevance
KAT317
Soup of white asparagus and chervil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the butter and the fruit on the low glass in about 8 minutes.
-
In the meantime, cut the tops of the asparagus and cook them separately in a layer of water with salt in about 4 minutes until al dente.
-
Cut away the bottom woody part and cut the rest of the asparagus into small pieces. Fry them for a few minutes with the onion until they shine.
-
Add the stock and let the asparagus be cooked for about 15 minutes.
-
Add the cream and most of the chervil and puree the soup with a hand blender. Season with salt, pepper and nutmeg.
-
Add the asparagus tips and heat the soup for a few more minutes. Serve immediately with a chervil leaf.
-
Tasty with toast and butter.
Blogs that might be interesting
-
25 minAppetizerlime, olive oil, green asparagus tips, garden peas, zucchini, fresh spinach, fresh fresh mint, provolone, seedless black olives,spring salad with lime oil and provolone -
50 minAppetizerbunch onion, carrot, celery, zucchini, meat tomato, fresh basil, vegetable stock, unsalted butter, risotto rice, dry white vermouth, frozen garden peas, Pecorino Romano,risotto with summer vegetables -
20 minLunchSpinach, fresh ginger, garlic, green pepper, Red pepper, butter, laurel leaf, cumin powder (djinten), onion, tomato, turmeric, garam masala, vegetable stock, cream, yogurt, fresh mint,indian spinach soup -
35 minAppetizerfresh potatoes in the shell, salt, White asparagus, fresh haricots verts, chives, Old Amsterdam cheese, White wine vinegar, olive oil with truffle flavor, French mustard, pepper,lukewarm salad of asparagus and truffle oil
Nutrition
115Calories
Sodium0% DV0g
Fat14% DV9g
Protein4% DV2g
Carbs2% DV6g
Fiber0% DV0g
Loved it