Green asparagus soup with pecorino shavings

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the asparagus and cut off the lower 1/4. Set aside 4-6 asparagus tips. Cut the remaining asparagus into pieces. Wash and clean spring onions and cut the white part into pieces. Cut the green part into thin rings. Wash and clean the zucchini, cut in half lengthwise and cut into slices.

2. 2

   Heat the oil in a pot. Sauté the vegetables in the oil, except for the green part of the spring onions. Add the stock, season with salt, pepper and nutmeg. Cover and simmer for about 20 minutes. After about half the cooking time add the remaining spring onions.

3. 3

   Cook the asparagus tips in boiling salted water for 3-4 minutes. Drain, quench briefly under cold water and cut in half. Add cream to the soup, bring to the boil again and puree

4. 4

   Wash the chervil, shake dry and finely chop the leaves of 4 stems. Slice the pecorino. Season soup again and arrange in cups. Garnish with pecorino, asparagus tips, black pepper and chervil leaves

5. 5

   With 6 people:

Nutrition Facts

KCAL
190 kcal

CARBS
6 g

FATS
16 g

PROTEINS
6 g