Herb Soup with Broccoli and Asparagus
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
303
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 303 kcal | (14 %) | ||
| Protein | 5.9 g | (6 %) | ||
| Fat | 26.5 g | (23 %) | ||
| Carbohydrates | 11 g | (7 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- broccoli and white Asparagus 250 grams (approximately 9 ounces) of each
- 1 carrot
- 750 milliliters Instant broth
- flour and butter 20 grams (approximately 1 ounce) of each
- 250 milliliters Whipped cream
- dill and parsley (1 bunch of each)
- 1 potty Basil
- 1 handful Chervil
- Salt and freshly ground pepper
- 1 pinch grated Nutmeg
Preparation steps
1.
Rinse the broccoli and divide into florets. Peel the asparagus and cut into bite-size pieces. Peel and chop the carrot. Bring the broth to a boil. Add the vegetables and cook for 6-8 minutes.
2.
Remove the vegetables from the broth with a skimmer. Melt the butter in a pot, then add the four. Deglaze with the broth and cream, then bring to a boil while stirring.
3.
Rinse herbs, shake dry and chop coarsely. Add the herbs to the broth and puree (with an immersion blender or blender). Season with salt, pepper and nutmeg. Add the vegetables to the soup and reheat.
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