Clear asparagus soup

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel the white asparagus and cut the woody ends off thinly. Cut the woody ends off the green asparagus. Cut the asparagus into pieces about 4 cm long. Boil up veal stock, 1/2 litre water, butter and 1 pinch of sugar.

2. 2

   Add white asparagus and cook for 15-20 minutes. Cut veal into small cubes. Add the green asparagus and meat to the pot about 10 minutes before the end of the cooking time and cook. Wash the orange hot, peel the skin thinly and cut into fine strips.

3. 3

   Squeeze the juice. Season soup with orange juice, salt and orange pepper. Serve sprinkled with orange strips, lemon balm leaves and orange pepper.