John Myers
Ingredients for 4 servings:
- 4 large carrots
- ½ celeriac
- ½ bunch chives
- 500 g asparagus
- 1 liter vegetable broth
- salt and pepper
- olive oil or butter
- possibly flour for binding
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Austria, Marchfeld
Wash, peel, and finely chop or grate the carrots and celery. Then lightly sauté in olive oil or butter. Wash and peel the asparagus, then cut into approximately 2 cm pieces and add to the carrots and celery. Pour in the broth, allowing the broth to come up to a good 3 cm above the vegetables, and cook until the asparagus is nice and soft. Season with salt and pepper and thicken with a little flour if desired (mix a little flour with cold water until smooth, add to the soup, stir, and simmer for a few minutes). Add the finely chopped chives just before serving.
Facebook Comments