| Type | Per person |
|---|---|
| Energy | 100 kcal |
| Fat | 7 gr |
| of which saturated | 1 gr |
| Carbohydrates | 4 gr |
| of which sugars | 2 gr |
| Fibres | 2 gr |
| Protein | 5 gr |
| Salt | 0.2 gr |
Green asparagus soup
Soup
2 persons
20 - 30 min
With seasonal products
115gr vegetables p.p.
Ingredients
2 persons
| 200 g green asparagus |
| 1 shallot |
| 1 tablespoon liquid margarine |
| 1 teaspoon mustard |
| 1 egg |
| 1 tablespoon cooking cream light |
| 200 ml water |
Preparation
- Clean and slice the asparagus.
- Peel the shallot and chop it small.
- Fry the shallot in the margarine until glazy.
- Add the asparagus with the mustard and 200 ml of water and bring to the boil. Cook the asparagus for 15 minutes.
- Hard-boil the egg.
- Remove a few nice pieces of asparagus from the soup.
- Peel the egg and chop it small.
- Puree the soup in a food processor or with a blender until smooth.
- Reheat the soup and stir in the cooking cream.
- Flavour the soup with pepper and garnish with the asparagus pieces and the chopped egg.
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