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🍽️ Creamy Bean and Asparagus Soup

345 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 l vegetable broth
• 400 g green asparagus
• 150 g green beans
• 150 g fresh fava beans
• 1 handful parsley
• 2 egg yolks
• 100 ml whipping cream
• 4 tbsp grated parmesan
• salt
• pepper (from the mill)
• 1 dash lemon juice

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Cut the vegetables into very small cubes.
3. 3. Heat the oil in a pot.
4. 4. Add the onions and garlic to the hot oil.
5. 5. Sauté the vegetables briefly until they are translucent.
6. 6. Make sure the vegetables do not take on any color.
7. 7. Deglaze the mixture with the vegetable broth.
8. 8. Bring the soup to a boil.
9. 9. Peel the lower third of the asparagus.
10. 10. Cut the asparagus into pieces about 2 cm long.
11. 11. Wash the green beans.
12. 12. Trim the ends of the beans.
13. 13. Cut the beans into small pieces.
14. 14. Rinse the bean kernels briefly.
15. 15. Let the beans drain.
16. 16. Add all the vegetables to the broth.
17. 17. Simmer the vegetables over low heat for about 10 minutes.
18. 18. Add more broth if necessary.
19. 19. Wash the parsley.
20. 20. Shake the parsley dry.
21. 21. Pluck off the parsley leaves.
22. 22. Chop the leaves finely.
23. 23. Whisk the egg yolks with the cream.
24. 24. Add 2 tablespoons of Parmesan.
25. 25. Stir the mixture well.
26. 26. Remove the soup from the heat.
27. 27. Stir in the egg yolk-cream mixture while stirring constantly.
28. 28. Add the chopped parsley.
29. 29. Season the soup with salt to taste.
30. 30. Season the soup with pepper to taste.
31. 31. Season the soup with lemon juice to taste.
32. 32. Divide the finished soup among the plates.
33. 33. Sprinkle the soup with the remaining Parmesan before serving.

Nutrition per serving

• kcal: 345
• Protein: 18 g · Fett/Fat: 21 g · Carbs: 22 g