Asparagus parmesan soup with pesto and serrano grissini sticks
- 1 kg green asparagus
- juice of 1/2 lemon
- Salt
- Sugar
- 100 ml dry white wine
- 200 ml vegetable broth
- 175 g Parmesan cheese
- 30 g cornstarch
- pepper
- 100 g whipped cream
- 4 Wholegrain breadsticks
- 4 slices Serrano ham (approx. 15 g each)
- 4 TL Basil pesto
- Basil leaves and parmesan slicer
60 minutes
easy
- 1.
- Wash the asparagus, cut off the ends. Cut the asparagus into small pieces. 1/3 of the sticks with 1 liter of coldPut the water and lemon juice in a saucepan. Season with a little salt and sugar, bring to the boil.
- 2.
- Cover and let stand for about 15 minutes over low heat. Pour in the white wine and stock approx. 5 minutes before the end of the cooking time. Puree everything. Grate the parmesan and dissolve in the asparagus broth for about 2 minutes while stirring.
- 3.
- Strain the parmesan stock through a sieve into another saucepan. Bring the soup to the boil. Add the remaining pieces of asparagus, simmer for about 3 minutes. Stir the starch in a little water until smooth, bind the simmering soup with it while stirring.
- 4.
- Pour in the cream. Simmer the soup for another 2-3 minutes. Possibly. season with salt, pepper and sugar. Wrap the grissini sticks with Serrano ham and sprinkle with pepper. Place the soup in deep plates, drizzle with pesto.
- 5.
- Garnish with basil and parmesan. Hand in breadsticks.
1 person approx:
- 410 kcal
- 1720 kJ
- 22 g protein
- 26 g fat
- 15 g carbohydrates
Leave A Comment