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EatSmarter exclusive recipe

Light Asparagus Broth

with Egg Custard

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Light Asparagus Broth
97
calories
Calories

Light Asparagus Broth - An ideal starter during asparagus season

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easy
Difficulty
1 hr
Preparation
Nutritions
Fat6 g
Saturated Fat Acids1.4 g
Protein6 g
Roughage1.5 g
Sugar added1 g
Calorie97
1 serving contains
Calories97
Protein/g6
Fat/g6
Saturated fatty acids/g1.4
Carbohydrates/g3
Added sugar/g1
Roughage/g1.5
Bread exchange unit0.5
Cholesterol/mg119
Uric acid/mg33
Vitamin A/mg0.2
Vitamin D/μg0.9
Vitamin E/mg2.8
Vitamin B₁/mg0.1
Vitamin B₂/mg0.2
Niacin/mg2
Vitamin B₆/mg0.1
Folate/μg63
Pantothenic acid/mg0.9
Biotin/μg9.2
Vitamin B₁₂/μg0.6
Vitamin C/mg11
Potassium/mg186
Calcium/mg59
Magnesium/mg20
Iron/mg1.3
Iodine/μg9
Zinc/mg0.7

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

2 Pots, 1 Small baking dish, 1 deep Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Brush, 1 Immersion blender, 1 Kitchen towel, 1 Sieve, 1 Roasting pan, 1 Oven rack

Ingredients

for 4 servings
2
3 tablespoons
½ bunch
1 ¾ pints
4 ⅖ pounds
white Asparagus
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Preparation steps

Step 1/9
Light Asparagus Broth preparation step 1

In a deep bowl, combine eggs and soy creamer, season with salt and pepper, and puree until smooth with an immersion blender.

Step 2/9
Light Asparagus Broth preparation step 2

Rinse parsley, shake dry, pluck leaves and coarsely chop. Add to egg mixture.

Step 3/9
Light Asparagus Broth preparation step 3

Brush a small baking dish (about 250 ml or approximately 1 cup) with a little oil. Pour in egg mixture. Place baking dish in a roasting pan and add enough hot water to pan to come 1-2 cm (approximately 1/2 - 3/4 inch) up sides of baking dish. Bake in preheated oven at 150°C (fan not recommended, gas mark 1-2) (approximately 300°F) until custard has set but is still jiggly in center, about 40 minutes.

Step 4/9
Light Asparagus Broth preparation step 4

Meanwhile, combine chicken broth with 500 ml (approximately 2 cups) water in a pot. Rinse and dry asparagus, then trim woody ends and peel outer layer of stalks. Add asparagus trimmings to the broth. Bring to a boil, then simmer over medium heat for 10 minutes. Remove pot from heat and let stand to allow flavor to develop, about 30 minutes.

Step 5/9
Light Asparagus Broth preparation step 5

Remove baking dish from the water bath; let cool on a rack until custard feels firm to the touch. 

Step 6/9
Light Asparagus Broth preparation step 6

Meanwhile, slice off tips from 12 asparagus stalks. (Reserve remaining asparagus for another use, such as in a salad.)

Step 7/9
Light Asparagus Broth preparation step 7

Cook asparagus tips in a pot of boiling water that has been seasoned lightly with salt and sugar until crisp-tender, 3-5 minutes. Drain asparagus, reserving cooking water. Rinse asparagus in cold water and drain well.

Step 8/9
Light Asparagus Broth preparation step 8

Line a sieve with a clean kitchen towel. Pour asparagus-flavored chicken broth through sieve into another pot. Add asparagus cooking water as well; keep warm.

Step 9/9
Light Asparagus Broth preparation step 9

Run a sharp knife around the edges of the egg custard to loosen from baking dish, then invert onto a work surface. Cut into 1 cm (approximately 1/2-inch) cubes. Add warm custard cubes and the asparagus tips to the broth. Serve soup immediately in warmed soup plates.

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