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🍽️ Summer Minestrone with Fresh Garlic Basil Cream

221 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 4 carrots
• 2 mostly waxy potatoes
• 100 g snow peas
• 1 l vegetable broth
• 1 pinch saffron
• salt, white pepper from the mill
• some basil
• 150 g crème fraîche
• salt, pepper
• 1-2 garlic cloves
• 2 tbsp finely chopped basil

Instructions

1. 1. Peel the asparagus and cut off the woody ends.
2. 2. Peel the carrots and potatoes and rinse them under running water.
3. 3. Clean the snow peas.
4. 4. Cut the asparagus into bite-sized pieces.
5. 5. Slice the carrots into thin rounds.
6. 6. Dice the potatoes into small cubes.
7. 7. Bring the vegetable broth with the saffron to a boil in a large pot.
8. 8. Add the potato cubes to the boiling broth.
9. 9. Let the potatoes cook in the broth for 20 minutes.
10. 10. Add the carrot slices to the soup after 10 minutes.
11. 11. Add the asparagus to the pot 8 minutes before the end of the cooking time.
12. 12. Add the snow peas to the soup 2 to 3 minutes before the end of the cooking time.
13. 13. Season the soup with salt and pepper to taste.
14. 14. Season the crème fraîche with a pinch of salt and pepper.
15. 15. Peel the garlic and press it into the cream.
16. 16. Stir the basil into the garlic cream.
17. 17. Serve the hot soup garnished with fresh basil leaves and a dollop of the garlic basil cream.
18. 18. Serve the remaining cream separately on the side.

Nutrition per serving

• kcal: 221
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 23 g