Ingredients for 4 people:
Minestrone:
1 onion
500 g white asparagus
200 g carrots
250 g potatoes
3 stalks of celery
4 tomatoes
6-7 tbsp olive oil
salt, pepper
1 l vegetable stock (instant)
1-2 tbsp balsamic vinegar
Chervil Tapenade:
2 pots chervil
175 g paprika-stuffed olives
1 tbsp orange juice
1 geh. Tbsp. capers
Puff pastry biscuits:
150 g puff pastry
2 stalks flat-leaf parsley
1 egg yolk
Preparation:
1. Peel onion, dice finely. Peel and wash the asparagus, carrots and potatoes. Cut the asparagus and celery into bite-sized pieces. Dice the potatoes and carrots. Clean the tomatoes, wash them and cut them into fine wedges.
2. Heat 3 tablespoons of oil. Sauté the prepared ingredients in it, except for the tomatoes. Season with salt and pepper. Add the tomatoes and stock, bring to the boil. Cook over a medium heat for 15-20 minutes. Season again with salt, pepper and balsamic vinegar.
3. In the meantime, roughly chop the chervil for the tapenade. Finely purée the chervil, 100 g olives, orange juice, capers and 3-4 tablespoons oil. While pureeing, gradually add about 4 tablespoons of water. Season to taste with a little salt and pepper.
4. For the biscuits, defrost the puff pastry. Finely slice the remaining olives. Slice and wash the parsley, shake dry and pluck off the leaves. Roll out the pastry and cut out circles. Place on a baking tray lined with baking paper. Brush with beaten egg yolk, salt and pepper. Sprinkle with olive slices and parsley on top and brush again. Bake in a preheated oven (E.-heat: 225°C/gas: level 4) for about 10 minutes until golden brown.
5. Serve the soup with the tapenade and biscuits.
Preparation time approx.: 45 minutes
Nutritional values per portion approx.:
Calories: 546
Joule: 2291
Protein: 8.1 g
Fat: 44,8 g
Carbohydrates: 27.7 g
(FoodCentrale by ddp images)
