Lobster soup with green asparagus

Name: Lobster soup with green asparagus
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g green asparagus; 1 medium-sized carrot; 2 (approx. 150 g) medium-sized potatoes; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2-3 TEASPOONS Vegetable broth; 1 (50 g) Cube; 7-10 Tbsp Lobster Soup Paste; 150 g Whipped cream; 2 TABLESPOONS Pernod (French aniseed brandy); 7-10 Tbsp Chervil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g green asparagus
1 medium-sized carrot
2 (approx. 150 g) medium-sized potatoes
7-10 Tbsp Salt
7-10 Tbsp white pepper
2-3 TEASPOONS Vegetable broth
1 (50 g) Cube
7-10 Tbsp Lobster Soup Paste
150 g Whipped cream
2 TABLESPOONS Pernod (French aniseed brandy)
7-10 Tbsp Chervil

Directions

1
Wash the asparagus and cut off the woody ends generously. Cut the asparagus into bite-sized pieces. Peel, wash and finely dice the carrot and potatoes
2
Cover the asparagus and cook it in little boiling salted water for about 8 minutes. Add carrot and potatoes and cook for about 5 minutes. Drain and let drain
3
Bring a good 3/4 l water to the boil. Stir in stock, soup paste and 5 tbsp. cream. Bring to the boil and simmer for about 5 minutes. In the meantime beat the remaining cream until stiff. Heat the vegetables in the soup. Season to taste with salt, pepper and Pernod. Garnish with cream and chervil