Recipe (english)

Asparagus soup

Asparagus soup
Quantity Ingredient
400 g Frozen asparagus
100 g Carrots
0,5 l Water
0,125 l White Wine
1 Bay leaves
3 Thyme Branches
0,5 tsp Black pepper grains
Salt
0,5 tsp Sugar
10 g Butter
100 g Minced meat
Pepper from the mill
1 Egg yolk
0,5 tbsp Breadcrumbs flour
50 g Peas TK
1 tbsp Fresh chervil

Asparagus soup can also be prepared with frozen asparagus outside the asparagus season. Cut the frozen asparagus into bite-sized pieces and place in a saucepan. Peel the carrots, cut into slices and add to the asparagus. Add water and white wine and season with a bay leaf, thyme twigs, black peppercorns, salt and sugar. Add a piece of butter, cover with a lid and bring the asparagus soup to the boil once. Reduce the temperature to a medium level. Season the minced meat with ground pepper and salt. Add a small egg yolk and knead the minced meat with breadcrumbs. Roll meatballs as small as possible with slightly moistened hands, as shown in the picture above. After 5 minutes, add the meatballs to the asparagus soup and the frozen peas. Let the asparagus soup simmer for another 10 minutes. Pluck the leaves from fresh chervil and sprinkle over the asparagus soup shortly before serving.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
336 kcal
14 g
17 g
16 g

(C)opyright by Marions Kochbuch