John Myers
Soup: Green Asparagus Pesto Cream Soup with Egg, Tomato and Sausage
The perfect soup: green asparagus pesto cream soup with egg, tomato and sausage recipe with a picture and simple step-by-step instructions.
Green asparagus cream soup
- 20 g Fresh onion
- 2 piece 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 Cream cheese double cream setting
- Colorful pepper
- Sea salt from the mill
inlay
- 8 piece Cocktail vine tomatoes
- 8 piece Eggs
- 4 Discs Poultry mortadella
- Dried tarragon
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
Facebook Comments