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

See all recipes

Recipes using this product

Apricot-vanilla yoghurt head Beat with the electric whisk the egg whites and the sugar. Scramble halve of the beaten ...Grilled apricots with cream cheese and j... Cut each apricot into half and remove the fruit kernel. Sprinkle each half of apricot...Belgian Waffles with apricots Heat up brown sugar on frying pan. Cut apples in quarters, put the quarters on the pa...