Two Asparagus Soup Shooters

Name: Two Asparagus Soup Shooters
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 cups green Asparagus (chopped, peeling the bottom third); 1 shallot (finely diced); 0.333 cup floury potatoes (diced); 1 Tbsp butter; 2 Tbsps dry white wine; 1 cup vegetable stock; 3 sprigs Basil; 2 Tbsps Crème fraiche; 2 cups white Asparagus (peeled and chopped); 1 shallot (diced); 0.5 cup floury potatoes (diced); 1 Tbsp butter; 2 Tbsps dry white wine; 1 cup vegetable stock; 2 Tbsps Crème fraiche; Nutmeg; 4 Tbsps Crabmeat (tinned); 1 Tbsp whole Chives; lemon juice; whole Chives

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 5 min.

Ready in

Healthy, because

Even smarter

This refreshing app is rich in fiber, folate and vitamins A and K.

If you don't have crab meat, a strip of prosciutto or a little bacon is a nice substitute.

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the green soup: 2 cups green Asparagus (chopped, peeling the bottom third); 1 shallot (finely diced); 0.333 cup floury potatoes (diced); 1 Tbsp butter; 2 Tbsps dry white wine; 1 cup vegetable stock; 3 sprigs Basil; 2 Tbsps Crème fraiche

For the white soup: 2 cups white Asparagus (peeled and chopped); 1 shallot (diced); ½ cup floury potatoes (diced); 1 Tbsp butter; 2 Tbsps dry white wine; 1 cup vegetable stock; 2 Tbsps Crème fraiche; Nutmeg

To garnish: 4 Tbsps Crabmeat (tinned); 1 Tbsp whole Chives; lemon juice; whole Chives

How healthy are the main ingredients?

potato potato Basil Chives shallot Nutmeg

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Preparation steps

For the green soup, gently fry the asparagus, shallot and potatoes in the butter. Deglaze with the wine and pour over the stock. Simmer gently for around 10 minutes until all the vegetables are soft.

Add the basil and crème fraîche and blend to a purée. Add extra stock if necessary, or reduce slightly. Season to taste with salt and ground black pepper.

For the white soup, gently fry the asparagus, shallot and potatoes in the butter. Deglaze with the wine and pour over the stock. Simmer gently for around 15 minutes.

Purée with the crème fraîche as for the green soup, blending so that it is foamy, and season to taste with salt and nutmeg.

Mix together the crab and chopped chives and season to taste with salt and a dash of lemon juice.

First spoon the green soup into four glasses, then carefully pour the white soup on top. Finish off with 1 tbsp of the crab mixture per glass and serve garnished with chives.