Asparagus cream - cheese soup

Ingredients:

• 17,63 oz (500g) white asparagus
• 2 shallots
• 1 tbsp. (1EL) oil
• 16,90 fl oz (500ml) vegetable broth
• 10,6 oz cream cheese fine herbs (300g). We recommend 2 kegs Almonta Fine Herbs
• 1 tbsp. (1 EL) chopped chervil
• 1 tbsp. (1EL) lemon juice
• salt
• pepper

Preparation:

• Skin the asparagus, remove the last third and cut them in four centimeter long pieces.
• Also skin the shallots and cut them in cubes.
• Heat oil in a pot, add the shallots cubes and fry them until they are clear.
• Also add the asparagus and fry them until they are clear too.
• Put the vegetable broth in the pot too and cook the soup for about 10 minutes.
• Stir Almonta Fine Herbs in the soup. Add the lemon juice and the chopped chervil.
• Season it with salt and pepper.

Nutrition facts (per serving):

• calories: 1255 kJ / 300 kcal
• proteins : 11g
• fat: 6g
• carbohydrates: 50g

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