in Soup Recipes

Asparagus and vegetable soup

updated

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Ingredients for 1 servings:

  • 350 ml vegetable broth, strong
  • 1 dashes lemon juice
  • 1 pinch(s) sugar
  • 150 g asparagus, white, frozen
  • 50 g buttered vegetables, frozen
  • 70 g cream cheese (Bresso with sea salt)
  • e.g. pepper, white
  • 1 pancake

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

With cream cheese and pancakes

Pour the vegetable broth into a wide saucepan and heat. Stir in the lemon juice and sugar. Bring to a boil, then immediately reduce the heat to low. Cut the slightly thawed asparagus into bite-sized pieces and let them simmer in the broth for about 10 minutes. After 5 minutes, add the thawed buttered vegetables. When the asparagus is al dente, stir in the cream cheese and season with white pepper. Cut the pancake into thin strips and fold into the soup. Arrange the soup in a deep bowl, garnish, and serve.

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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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