Clear asparagus soup

For 4 people
  • 250 g whiter and greener
  • Asparagus
  • 1 Glass (400 ml) Veal stock
  • 1 TL Butter
  • Sugar
  • 250 Veal escalope
  • 1 untreated orange
  • Salt
  • Orange Pepper
  • Lemon balm for
  • Garnish
30 minutes
light
1.
Peel the white asparagus and thinly cut the woody ends. Cut off the woody ends of the green asparagus. Cut the asparagus into pieces approx. 4 cm long. Bring the veal stock, 1/2 liter of water, butter and a pinch of sugar to the boil.
2.
Add the white asparagus and cook for 15-20 minutes. Cut the veal into small cubes. Place the green asparagus and meat in the pot about 10 minutes before the end of the cooking time and cook at the same time. Wash the orange with hot water, peel the peel thinly and cut into fine strips.
3.
Squeeze out the juice. Season the soup with orange juice, salt and orange pepper. Serve sprinkled with orange strips, lemon balm leaves and orange pepper.
1 person approx.:
  • 160 kcal
  • 670 kJ

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