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🍲 Light Spring Cream Soup with White Asparagus

124 kcal · 30 min · 4 servings

Ingredients

• 250 g white asparagus
• 150 g snow peas
• 200 g kohlrabi
• 1 carrot
• 1 shallot
• 2 tbsp olive oil
• 800 ml vegetable broth
• 2 tbsp fresh chopped basil
• salt
• pepper (from the mill)
• 2 tbsp freshly grated Parmesan

Instructions

1. 1. Peel the white asparagus thoroughly.
2. 2. Cut off the woody bottom ends of the asparagus stalks.
3. 3. Cut the asparagus stalks diagonally into pieces about 2 to 3 centimeters long.
4. 4. Wash the snow peas thoroughly.
5. 5. Remove the tough strings and ends of the snow peas.
6. 6. Halve the prepared snow peas.
7. 7. Peel the kohlrabi.
8. 8. Cut the kohlrabi into thin strips.
9. 9. Save some young, tender kohlrabi greens for garnishing.
10. 10. Peel the carrots.
11. 11. Slice the carrots diagonally into very thin rounds.
12. 12. Peel the shallot.
13. 13. Dice the shallot very finely.
14. 14. Heat some oil in a large pot.
15. 15. Add the prepared vegetables to the hot pot.
16. 16. Sauté the vegetables over medium heat until they are soft but still pale in color.
17. 17. Deglaze the vegetables with the vegetable broth.
18. 18. Bring the soup to a boil.
19. 19. Reduce the heat and let the soup simmer gently for about 15 minutes.
20. 20. Add a little more broth if the soup becomes too thick.
21. 21. Add the fresh basil to the finished soup.
22. 22. Season the soup to taste with salt and pepper.
23. 23. Ladle the hot soup onto plates or into soup bowls.
24. 24. Sprinkle grated Parmesan cheese over the soup.
25. 25. Serve the soup immediately.

Nutrition per serving

• kcal: 124
• Protein: 6 g · Fett/Fat: 7 g · Carbs: 9 g