John Myers
Contents
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Ingredients
- 1 kg Asparagus green
- 1 piece Onion
- 1 piece Clove of garlic
- 2 tbsp Butter
- 1 piece Oregano
- 750 ml Vegetable broth
- 200 g Crabs
- 150 g Creme fraiche Cheese
- 1 pinch Salt
- 1 pinch Pepper White
- 1 shot Lemon juice
Instructions
- Wash the asparagus. Peel the lower third and cut off the ends. Cut the asparagus spears into small pieces.
- Finely chop the onion and sauté in butter. Steam the green asparagus pieces. Deglaze with vegetable stock and add a sprig of oregano. Bring the soup to the boil and cover and cook over medium heat for about 25 minutes. Remove the oregano branch and puree the contents of the pot with the blender. Stir in the crème fraîche and bring to the boil briefly. Season the soup with lemon juice, salt and pepper and season to taste.
- Heat the butter in a pan and sauté the chopped garlic clove in it, briefly fry the crabs in it and spread over the hot soup.
Nutrition
Serving: 100gCalories: 61kcalCarbohydrates: 1.5gProtein: 2.9gFat: 4.8g
