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🍲 Light Spring Vegetable Stew

226 kcal · 30 min · 4 servings

Ingredients

• 1 l vegetable broth
• 200 g white asparagus
• 200 g waxy potatoes
• 200 g carrots
• 200 g cauliflower florets
• 200 g broccoli florets
• 100 g snow peas
• 100 g green peas
• 1 egg yolk
• 100 ml whipping cream
• salt
• pepper (from the mill)

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Peel the asparagus and remove the woody ends.
3. 3. Cut the asparagus stalks into pieces about 4 cm long.
4. 4. Simmer the asparagus in the boiling broth for about 10 minutes.
5. 5. Remove the asparagus and let it drain well.
6. 6. Peel and wash the potatoes.
7. 7. Cut the potatoes into bite-sized pieces.
8. 8. Cook the potatoes in boiling salted water for about 15 minutes.
9. 9. Peel the carrots and cut them into batons.
10. 10. Wash and trim the peas and snow peas.
11. 11. Wash and trim the cauliflower and broccoli florets.
12. 12. Cook the carrots, peas, snow peas, cauliflower, and broccoli in the broth until tender-crisp.
13. 13. Remove the vegetables and let them drain.
14. 14. Whisk the egg yolks with the cream.
15. 15. Stir in a little broth into the egg yolk and cream mixture.
16. 16. Stir the egg yolk mixture into the remaining broth.
17. 17. Do not boil the soup anymore to prevent the egg yolks from curdling.
18. 18. Add the potatoes and vegetables to the soup.
19. 19. Warm the soup briefly.
20. 20. Season the soup to taste.
21. 21. Serve the soup in pre-warmed bowls.

Nutrition per serving

• kcal: 226
• Protein: 10 g · Fett/Fat: 11 g · Carbs: 22 g