Quick lobster soup with vegetables

Name: Quick lobster soup with vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 200 g green asparagus; 150 g Carrots; 150 g Potatoes; 7-10 Tbsp Salt; 600 ml Vegetable broth; 1 cube (50 g) Lobster Soup Paste; 7-10 Tbsp Pepper; 150 g Whipped cream; 1 TABLESPOON Pernod; 7-10 Tbsp Chervil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

200 g green asparagus
150 g Carrots
150 g Potatoes
7-10 Tbsp Salt
600 ml Vegetable broth
1 cube (50 g) Lobster Soup Paste
7-10 Tbsp Pepper
150 g Whipped cream
1 TABLESPOON Pernod
7-10 Tbsp Chervil

Directions

1
Wash the asparagus, cut off the woody ends. Cut asparagus into bite-sized pieces. Peel and wash carrots and potatoes, cut into very small cubes. Put asparagus in boiling salted water.
2
Table linen: Södahl
3
Season to taste with salt and pepper. Refine with 50 g cream. Whip the rest of the cream until stiff. Flavour with Pernod. Arrange the soup in small bowls with a dollop of cream. Serve garnished with chervil.