Clear asparagus soup

Name: Clear asparagus soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g white and green asparagus; 1 Onion; 1 Garlic clove; 1-2 TABLESPOONS Oil; 1 1/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 3-4 Tbsp Soy sauce; 3-4 Tbsp Olive oil; 4 discs Slipper (approx. 15 g); 7-10 Tbsp Chervil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g white and green asparagus
1 Onion
1 Garlic clove
1-2 TABLESPOONS Oil
1 1/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
3-4 Tbsp Soy sauce
3-4 Tbsp Olive oil
4 discs Slipper (approx. 15 g)
7-10 Tbsp Chervil

Directions

1
Wash and peel the white asparagus and cut off the woody lower ends. Wash the green asparagus and also cut off the woody lower ends. Cut the asparagus into slices. Peel and finely chop the onion.
2
Peel the garlic and also dice finely. Heat oil in a pot, fry onion and garlic in it until transparent, add broth and bring to the boil. Add asparagus and cook for 8-10 minutes. Season stock to taste with salt, pepper, sugar and soy sauce.
3
In the meantime, heat olive oil in a pan and roast the slices of bread in it for 1-2 minutes on both sides. Arrange the soup and a slice of bread in soup bowls. Serve garnished with chervil as desired.