← All recipes

🍽️ Clear Asparagus Soup – Smart

97 kcal · 30 min · 4 servings

Clear Asparagus Soup – Smart Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Briefly mix the eggs, soy cream, salt, and pepper with a hand blender.
  2. 2. Wash the parsley and shake it dry.
  3. 3. Pluck the parsley leaves and chop them roughly.
  4. 4. Stir the chopped parsley into the egg mixture.
  5. 5. Grease a small baking dish (approx. 250 ml) with a little oil.
  6. 6. Pour the egg mixture into the prepared baking dish.
  7. 7. Fill a large casserole dish with 1–2 cm of hot water.
  8. 8. Place the baking dish into the casserole dish.
  9. 9. Place the casserole dish on a rack in the preheated oven.
  10. 10. Bake the egg custard at 150 °C (convection not recommended, gas: level 1–2) for approx. 40 minutes.
  11. 11. Pour the broth and 500 ml of water into a pot.
  12. 12. Wash and peel the asparagus.
  13. 13. Add the asparagus peels to the broth.
  14. 14. Cut off the asparagus ends and add them to the broth as well.
  15. 15. Bring the broth to a boil over medium heat.
  16. 16. Let the broth simmer for 10 minutes.
  17. 17. Remove the pot from the heat and let the broth steep for 30 minutes.
  18. 18. Remove the set egg custard from the water bath after 40 minutes.
  19. 19. Let the egg custard cool down so it sets.
  20. 20. Cut the tips off 12 peeled asparagus spears.
  21. 21. Quarter the asparagus tips lengthwise.
  22. 22. Freeze the remaining asparagus or cook it for other dishes.
  23. 23. Season water with salt and coconut blossom sugar.
  24. 24. Cook the asparagus tips in the seasoned water for 3–5 minutes.
  25. 25. Drain the asparagus and save the cooking water.
  26. 26. Rinse the asparagus briefly with cold water.
  27. 27. Line a sieve with a kitchen towel.
  28. 28. Strain the asparagus stock through the towel and sieve into a pot.
  29. 29. Pour the saved cooking water into the stock.
  30. 30. Keep the clear soup warm.
  31. 31. Run a sharp knife around the edge of the dish to loosen the egg custard.
  32. 32. Turn out the egg custard onto a cutting board.
  33. 33. Cut the egg custard into 1 cm cubes.
  34. 34. Warm the egg custard and asparagus tips in the warm soup.
  35. 35. Serve the clear asparagus soup in pre-warmed deep bowls.

Nutrition per serving