John Myers
Ingredients for 2 servings:
- 400 g water
- 8 g chicken stock powder
- 1 tbsp chicken stock powder
- 2 tbsp sherry, medium-dry
- 12 stalk(s) asparagus, green
- 1 small carrot(s)
- 1 small spring onion(s)
- 4 tbsp celery
- 12 slice(s) carrot(s), in flower shape
- 2 pinches of white sesame seeds
- n. B. flowers and leaves
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
A light soup as a starter or with bread as a snack. Recipe from southern Germany.
Wash the fresh, green asparagus, trim about 2 cm off the bottom end, and peel from the bottom half. Discard the peel and any trimmings. Cut the asparagus crosswise into approximately 4 cm wide pieces. Wash the carrot, trim both ends, and peel. Using a coarse grater, grate the appropriate amount from the bottom, then make 6 lengthwise incisions and cut 12 slices approximately 4 mm thick for garnishing. Wash the spring onion and slice it into thin rolls starting from the top. Wash the fresh celery, pick off the unblemished leaves, and freeze. Cut the unblemished stalks crosswise into approximately 3 mm wide pieces. Weigh the required amount and freeze the rest. Measure frozen goods and let them thaw. Bring the water to a boil and dissolve the chicken stock and chicken stock powder in it. Add the vegetables, from the carrot to the celery stalks, and simmer for 6 minutes. Then add the asparagus pieces and carrot blossoms and simmer for 4 minutes. Divide among serving bowls, garnish, serve with toasted bread, and enjoy.
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