John Myers
Clear Asparagus Soup with Parsley Waffles
The perfect clear asparagus soup with parsley waffles recipe with a picture and simple step-by-step instructions.
- 1 bunch Soup vegetables
- 250 g Asparagus white fresh
- 250 g Asparagus green fresh
- 1 tsp Salt
- 0,5 tsp Sugar
- 1 Bay leaf
- 1 liter Vegetable broth
- 1 tsp Colorful peppercorns
- 1 tsp Salt
- 0,5 tsp Sugar
- 2 Eggs
- 250 ml Milk
- 150 g Spelled flour
- 1 tsp Baking powder
- 1 tsp Oil
- Wash the soup vegetables, clean and cut into large pieces. Wash the asparagus, peel the white asparagus, cut the ends off the green asparagus. Bring the vegetable pieces, asparagus pieces and peel with salt, sugar, peppercorns, bay leaf and 1 liter vegetable stock to the boil in a saucepan. Simmer for 30 minutes. Drain through a sieve into a saucepan.
- Mix the eggs with milk, flour and baking powder in a bowl, season with salt. Let the dough rest for 30 minutes. Finely chop the parsley (save 2 teaspoons for the soup), stir into the dough.
- Heat up the waffle iron, grease it and bake into 8 waffles one after the other. Drain the waffles on kitchen paper.
- Cut the asparagus into pieces, halve the thicker sticks lengthways. Heat the soup, season to taste. Add the asparagus to the soup and cook for about 5 minutes. Arrange the clear asparagus soup sprinkled with the remaining parsley on plates. Halve 4 waffles (I frozen the rest) and serve the soup with the waffles.
Facebook Comments