in China, Soup Recipes

Light asparagus soup with carrots

updated

Spread the love

Ingredients for 2 servings:

  • 500 g vegetable stock (asparagus water)
  • 150 g asparagus, white or green, fresh
  • 30 g carrot(s)
  • 2 tbsp parsley, flat, fresh or frozen
  • 1 tbsp glutamate (Aji-No-Moto, highly purified, plant-based glutamate)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

A clear asparagus soup with a strong asparagus flavor and a low price. Recipe from Canton, China.

Wash and peel the asparagus and carrot. Cut the asparagus crosswise into approximately 1 cm wide pieces and the carrot crosswise into thin slices. Heat the asparagus water. Add the carrot slices and simmer for 1 minute. Then add the asparagus pieces and simmer for 3 minutes. Season the soup with MSG or salt and divide it among serving bowls. Sprinkle the soup with finely chopped parsley and serve warm.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Stir-fried baby corn with peppers, cauliflower and carrots

Number / Letter Cake