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
-
25 minLunchsweet potatoes, small sprouts, vegetable stock, hazelnut, Sesame seed, cumin seed, coriander seed, fennel seed, yogurt Greek style (10% fat),sprouts soup with dukkah
-
20 minLunchchicory, mixed leaf lettuce, watercress, red grapefruit, smoked salmon, capers, orange, grated horseradish, nut oil, olive oil,salmon salad with orange dressing
-
40 minAppetizershallot, Red wine vinegar, lime, soy sauce, lemon, flat leaf parsley, black pepper, ice cubes, oysters,oysters with vinaigrette
-
35 minAppetizerripe tomato, onion, garlic, cucumber, old white bread, green pepper, yellow bell pepper, tomato juice, White wine vinegar, traditional olive oil, granulated sugar,Spanish Gazpacho
Nutrition
40Calories
Fat3% DV2g
Protein4% DV2g
Carbs1% DV3g
Loved it