Asparagus soup with bouillon vegetables

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g white asparagus
  • 7-10 Tbsp Salt
  • 1/2 TEASPOON Sugar
  • 1/2 Lemon
  • 1 Stalk lovage
  • 250 g Potatoes
  • 150 g Carrots
  • 100 g Leeks (leek)
  • 30 g Butter or margarine
  • 30 g Flour
  • 200 g Whipped cream
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp a few squirts of lemon juice
  • 7-10 Tbsp Lovage

Directions

  1. 1

    Peel and wash the asparagus, cut off the woody ends briefly. Cut asparagus into bite-sized pieces. Bring 1/2 litre of water to the boil. Season with salt, some sugar, lemon half and lovage. Cook the asparagus for about 15 minutes.

  2. 2

    Then drain and store the stock. In the meantime peel and wash the potatoes and carrots and cut them into small cubes. Clean, wash and finely dice the leek. Melt the fat. Steam carrots, potatoes and leek for about 5 minutes at low heat. Dust with flour and sauté while stirring. Add cream and stored asparagus stock while stirring constantly, let simmer for 5 minutes. Season to taste with salt, pepper and lemon juice. Warm the asparagus in it.

  3. 3

    Steam carrots, potatoes and leek for about 5 minutes at low heat. Dust with flour and sauté while stirring. Add cream and stored asparagus stock while stirring constantly, let simmer for 5 minutes. Season to taste with salt, pepper and lemon juice. Warm the asparagus in it. Serve in portions garnished with lovage

Nutrition Facts

KCAL
300 kcal
CARBS
19 g
FATS
22 g
PROTEINS
5 g

Categories & Tags

Appetizer