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
-
20 minAppetizerscallops, haricots verts, lemon, olive oil, pink peppercorns,st. scallops with haricots verts
-
25 minAppetizeryellow bell pepper, vegetable stock, boiling water, shallot, garlic, traditional olive oil, dry white wine, Tabasco, creme fraiche, cress,Yellow Paprika Soup
-
20 minAppetizerwinter carrot, oil, orange juice, chicken bouillon, fresh beef soup balls, freshly ground black pepper, whipped cream,carrot soup with meatballs
-
10 minAppetizerbeef carpaccio, balsamic vinegar, olive oil truffle flavor, arugula, Parmigiano Reggiano,Carpaccio
Nutrition
40Calories
Fat3% DV2g
Protein4% DV2g
Carbs1% DV3g
Loved it