Ingredients for 4 people:
500 g white asparagus
4 carrots
2 potatoes, mainly waxy potatoes
100 g sugar snap peas
1 ½ l vegetable stock (instant)
1 pinch saffron (ground)
Salt
White pepper from the mill
a few basil leaves
For the cream:
150 g crème fraîche
salt, pepper
1-2 cloves of garlic
2 tbsp finely chopped basil
Preparation:
1. Peel the asparagus and cut off the ends. Peel and rinse the carrots and potatoes. Clean the sugar snap peas. Cut the asparagus into pieces, the carrots into slices and the potatoes into cubes.
2. Bring the vegetable stock with the saffron to the boil in a large pot. Boil the potatoes in the stock for 20 minutes. After 10 minutes, add the carrots. 8 minutes before the asparagus and 2-3 minutes before the end of cooking the sugar snap peas. Season the soup with salt and pepper.
3. For the cream, season the crème fraîche with salt and pepper. Peel the garlic and squeeze in. Stir in with the basil. Serve the soup with the basil leaves and a dollop of the cream. Serve the rest of the cream.
Preparation time approx. 45 minutes
Nutritional per serving approx.:
Calories: 228
joules: 952
Protein: 5,6 g
Fat: 15,4 g
Carbohydrates: 15 g
(FoodCentrale by ddp images)
