← All recipes

🍽️ Light Cheese Soup

172 kcal · 30 min · 4 servings

Light Cheese Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly.
  2. 2. Peel the bottom third of the asparagus stalks using a vegetable peeler.
  3. 3. Remove the woody ends generously.
  4. 4. Cut the asparagus tips into pieces about 3 cm long.
  5. 5. Cut the remaining stalks diagonally into 1 cm long pieces.
  6. 6. Bring 1 liter of water with 1/2 teaspoon of salt and coconut blossom sugar to a boil in a pot.
  7. 7. Add the asparagus to the boiling water.
  8. 8. Cook the asparagus for 4 to 5 minutes until al dente.
  9. 9. Lift the asparagus out with a slotted spoon.
  10. 10. Place the asparagus in a colander.
  11. 11. Rinse the asparagus with cold water to stop the cooking process.
  12. 12. Let the asparagus drain.
  13. 13. Peel the shallot.
  14. 14. Dice the shallot.
  15. 15. Wash the parsley.
  16. 16. Shake the parsley dry.
  17. 17. Peel the potatoes.
  18. 18. Wash the potatoes.
  19. 19. Halve the potatoes.
  20. 20. Slice the potatoes into very thin slices.
  21. 21. Heat oil in a pot.
  22. 22. Sauté the shallot and 2 stalks of parsley in the oil.
  23. 23. Add the potatoes and the asparagus cooking liquid to the pot.
  24. 24. Bring the mixture to a boil.
  25. 25. Let the soup simmer for 20 minutes.
  26. 26. Remove the rind from the cheese.
  27. 27. Cut the cheese into very fine cubes.
  28. 28. Squeeze the lemon.
  29. 29. Remove the parsley stalks from the asparagus broth.
  30. 30. Puree the liquid in the pot finely with a hand blender.
  31. 31. Stir the soy cream into the soup.
  32. 32. Stir the cheese into the soup.
  33. 33. Let the cheese melt completely over low heat while stirring.
  34. 34. Pluck the leaves from the remaining parsley.
  35. 35. Finely chop the parsley leaves.
  36. 36. Season the cheese soup with lemon juice.
  37. 37. Season the soup with salt and pepper.
  38. 38. Warm the asparagus in the soup.
  39. 39. Stir the chopped parsley into the soup.
  40. 40. Serve the soup.

Nutrition per serving