Summer Minestrone with Garlic and Basil Sauce
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
228
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 | 228 kcal | (11 %) | ||
| Protein | 5.6 g | (6 %) | ||
| Fat | 15.4 g | (13 %) | ||
| Carbohydrates | 15 g | (10 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the minestrone
- 500 grams white Asparagus
- 4 carrots
- 2 waxy potatoes
- 100 grams Snow peas
- 1 l Vegetable broth
- 1 generous pinch Saffron
- Salt, white freshly ground pepper
- some Basil
- For the garlic and basil sauce
- 150 grams Crème fraiche
- Salt peppers
- 1-2 garlic cloves
- 2 Tbsps finely chopped Basil
Preparation steps
1.
Peel asparagus and snap off ends. Rinse and peel carrots and potatoes. Rinse and trim snow peas. Cut asparagus into pieces, slice carrots and cut potatoes into cubes.
2.
In a large pot, bring broth and saffron to a boil. Add potatoes and cook about 20 minutes. After about 10 minutes, add carrots. Add asparagus 8 minutes before the end of the cooking time. Add snow peas 2-3 minutes before the end of the cooking time. Season to taste with salt and pepper.
3.
For the garlic and basil sauce, season crème fraîche with salt and pepper. Peel garlic and press through a garlic press into the crème fraîche. Stir in basil. Serve soup garnished with basil leaves and a dollop of garlic and basil sauce. Serve remaining sauce on the side.
