John Myers
Contents
show
Ingredients
Green asparagus cream soup
- 20 g Fresh onion
- 2 Clove of garlic
- 375 g Asparagus green
- 2 tbsp Oil
- 500 ml Vegetable broth
- 200 ml White wine selection (lovely)
Herbal Pesto
- 10 g Sorrel fresh
- 2 g Chives fresh
- 50 ml Extra virgin olive oil
- 2 tbsp Double cream cheese
- Colorful pepper
- Sea salt from the mill
inlay
- 8 Cocktail vine tomatoes
- 8 Eggs
- 4 slices Poultry mortadella
- Dried tarragon
Instructions
preparation
- Put the oil with a little pepper in a saucepan ... Peel the onion and garlic and chop them roughly ... Wash the green asparagus, peel the bottom end and cut into pieces approx. 5 cm long ... Put the asparagus heads aside ... Tomatoes wash and divide into six pieces ... cut sausage into strips
- Sort out the sorrel and chives, wash and pick them up and finely puree them with oil, cream cheese, pepper and sea salt
Cook
- Heat a saucepan with oil and vegetables ... approx. Sauté for 5 minutes ... deglaze with vegetable stock and cook for about 20 minutes ... add white wine and puree ... mix in the herb pesto and add asparagus heads, tomato and sausage pieces ... bring to the boil briefly and on medium heat for another 5 minutes Simmer
- Bring a pot of water to a boil ... use the spoons to form a bubble and beat in the eggs one by one, so that the egg white and the yolk beat each other ... approx. Let boil for 5 minutes ... take out and cut open
Serve
- Divide the green asparagus pesto cream soup with tomato and sausage on deep plates and serve with eggs and tarragon
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 1.9gProtein: 1.2gFat: 10g
