John Myers
Contents
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Ingredients
- 400 g Asparagus broth, frozen
- 120 g Asparagus, green, fresh
- 40 g Carrot
- 30 g Cauliflower florets
- 30 g Broccoli florets
- 1 tsp Aji-No-Moto (high purity glutamate)
- 2 tbsp Rice Wine, (Arak Masak)
Instructions
- Put the frozen asparagus stock in a 5 L saucepan and bring to a boil over a mild heat with the lid on. Cut off the green asparagus at the lower end approx. 2 cm, peel below the middle and cut across into approx. 4 cm long pieces. Wash a small carrot, cap at both ends, peel and use a corrugated planer to cut the slices from above.
- Remove the florets with a small stem from a small cauliflower and a small broccoli, wash them and keep them ready. When the asparagus broth is boiling, add the carrot slices and simmer on reduced heat for 3 minutes, then add the remaining ingredients to the soup and simmer for another 3 minutes. Remove from heat, distribute on the serving bowls, serve and enjoy.
