Filter
Reset
Sort ByRelevance
Liz Higgs McConkie
Spice broth with white asparagus
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the asparagus with a peeler all the way down from the bottom of the cup. Cut off the woody ends. Cut the asparagus from the bottom to the cup diagonally into slices of 2 mm thick until you leave 4 cm cups.
-
Finely chop the herbs. Pour the chicken stock through a sieve (use the pieces of chicken for something else) in a soup pan and fill with 1½ jar of water. Add 1 tbsp lemon juice, parsley and basil and puree everything with the hand blender into a clear green soup.
-
Bring the soup to the boil while stirring and add the asparagus slices. Cook the soup for 4-6 minutes until the asparagus is tender. Season with lemon juice, pepper and some salt if necessary.
-
Meanwhile, halve the asparagus heads in the length. Cook them in a small pan with boiling water and salt in 4-5 minutes until al dente. Let them drain into a sieve. Serve the herb soup with the asparagus. Garnished in the middle with the asparagus cups and a leaf of basil.
Blogs that might be interesting
-
15 minLunchcantaloupe melon, lemon, carbonated spring water, honey, Red pepper, parma ham,melon soup with crispy ham
-
30 minLunchchicken breast, chicken broth tablet, egg, zucchini, mayonnaise, Full Milk, fresh spinach, flour, melted butter, finely chopped chives, water,spinach flakes with chicken salad
-
20 minAppetizeronion, unsalted butter, wheat flour, broth with chicken meat, tap water, fresh cream, crumbly potato, arugula, soft goat cheese,Argula Soup
-
10 minAppetizernori sheets, Sesame seed, avocado, lime, sesame oil, oak leaf lettuce melange, surimisticks,nori salad with avocado
Nutrition
40Calories
Fat3% DV2g
Protein4% DV2g
Carbs1% DV3g
Loved it