John Myers
Light Asparagus Soup with Carrots
The perfect light asparagus soup with carrots recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus water, fresh or frozen, (see note)
- 150 g Asparagus, fresh, white or green
- 30 g Carrot
- 2 tbsp Parsley, plain, fresh or frozen
- 1 tbsp Aji-No-Moto, (high-purity, vegetable glutamate)
- Wash and peel the asparagus and carrot. Cut the asparagus crosswise into pieces approx. 1 cm wide and the carrots crosswise into thin slices.
- Heat the asparagus water and add the carrot slices. Simmer for 1 minute, then add the asparagus pieces and simmer for 3 minutes. Season the soup with glutamate or salt and distribute on the serving bowls. Sprinkle with finely chopped parsley and serve warm.
Annotation:
- To get asparagus water, you should boil the asparagus for an asparagus dish with as little water as possible, to which 2 g of chicken broth and Kraft bouillon per 100 ml have been added. We recommend using the largest possible pan with a lid. Freeze the cooled cooking water and ideally use it several times to cook the asparagus.
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