John Myers
Vegetable Soup with Green Asparagus
The perfect vegetable soup with green asparagus recipe with a picture and simple step-by-step instructions.
For the broth:
- 400 g Water
- 8 g Chicken broth, Kraft bouillon
- 1 tbsp Chicken Stock Powder
- 2 tbsp Sherry, medium dry
For the vegetables:
- 12 Asparagus, green, fresh
- 1 small Carrot
- 1 small Spring onion
- 4 tbsp Cut celery stalks, fresh or frozen
To garnish:
- 12 Discs Carrot, in flower shape
- 2 Pinches Sesame seeds, white
- Flowers and leaves
- Wash the fresh, green asparagus, cut off approx. 2 cm at the lower end, peel from the lower half. Discard the shells and the remains of the cape. Cut the asparagus into pieces approx. 4 cm wide.
- Wash the carrot, cap both ends and peel. With a coarse rasp, rasp off the appropriate amount from below, then make 6 incisions lengthways and cut off 12 approx. 4 mm thick slices for garnishing. Wash the spring onions and cut into thin rolls from above.
- Wash the fresh celery, pluck the flawless leaves and freeze. Cut the flawless stems crosswise into pieces approx. 3 mm wide. Weigh the required amount and freeze the rest. Measure frozen goods and allow to thaw.
- Bring the water to the boil and dissolve the chicken stock and chicken stock powder in it. Add the vegetables from carrots to celery stalks and simmer for 6 minutes. Then add the asparagus pieces and the carrot blossoms and simmer for 4 minutes.
- Spread on the serving bowls, garnish, serve with toasted bread and enjoy.
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