Asparagus French soup
40
45
6
No
Ingredients
- 3 packages of thin green asparagus
- 45 ml (3 tablespoons) of butter
- 1/4 red pepper diced into 0,5 mm (1/4 inch)
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 small carrot sliced into julienne
- 1,5 liter (6 cups) of poultry broth
- 1 handful of frozen green peas
- 2 small Italian tomatoes, sliced into short strips
- 4 finely minced large white mushrooms
- 250 ml (1 cup) of canned white beans, washed and drained
- Salt and pepper up to taste
- 60 ml (1/4 cup) of finely chopped fresh chive
- 30 ml (2 tablespoons) of finely chopped fresh parsley
- Croutons for garnishing
Preparation
Side-by-side mode
- Trim asparagus. Slice tips. Set aside. Slice stem into small sections of 1,25 cm (1/2 inch) then soak in a casserole of salted boiling water. Cook for 7 or 8 minutes. Add asparagus tips after 5 minutes of cooking. Drain and cool down with cold water. Set aside.
- Heat butter in a large casserole at medium heat and brown pepper for 5 minutes. Add Les Cultures de chez nous sliced leeks and carrots into julienne. Cover and sweat for 10 minutes, while stirring once. Pour broth and bring to a boil at high heat. Add green peas ad tomatoes, reduce at medium heat and simmer for 15 minutes.
- Add mushrooms and white beans. Salt and pepper. Simmer for another 10 minutes. Add asparagus and herbs. Remove from heat and cool down 5 minutes. Serve soup with croutons.
