in Soup Recipes

Smokey's Asparagus and Zucchini Soup

updated

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Ingredients for 2 servings:

  • 250 g asparagus, green
  • 1 m.-large zucchini
  • 1 small onion(s), finely chopped
  • 1 clove(s) garlic, finely chopped
  • 1 tbsp butter
  • 600 ml beef broth
  • 50 g Parmesan cheese, in one piece
  • 2 cl sherry, dry
  • ½ bunch basil, chopped
  • n. B. Pepper, from the mill
  • n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Light but sophisticated spring soup

Trim the woody end of the asparagus and cut it into approximately 3 cm pieces. Cut the zucchini into approximately 0.5 cm thick slices. Sauté the onions and garlic in hot butter until translucent. Then add the asparagus and zucchini and cook briefly, stirring occasionally. Deglaze with the stock and cook until al dente. Season with pepper and salt, then add the sherry and basil. Ladle the soup into two deep plates or bowls and top with the Parmesan cheese using a vegetable peeler.

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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.

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