Two Asparagus Soup Shooters
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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
all recipes of this author
Ingredients
for
4
- 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
Preparation steps
1.
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.
2.
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.
3.
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.
4.
Purée with the crème fraîche as for the green soup, blending so that it is foamy, and season to taste with salt and nutmeg.
5.
Mix together the crab and chopped chives and season to taste with salt and a dash of lemon juice.
6.
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.
