Asparagus

Asparagus French soup

Name: Asparagus French soup
Prep time: 1 h 25 min
Cook time: 45 min
Yield: 6
Cuisine: Entrées
Ingredients: 3 packages of thin green asparagus; 45 ml (3 tablespoons) of butter; 1/4 red pepper diced into 0,5 mm (1/4 inch); 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; 1 small carrot sliced into julienne; 1,5 liter (6 cups) of poultry broth; 1 handful of frozen green peas; 2 small Italian tomatoes, sliced into short strips; 4 finely minced large white mushrooms; 250 ml (1 cup) of canned white beans, washed and drained; Salt and pepper up to taste; 60 ml (1/4 cup) of finely chopped fresh chive; 30 ml (2 tablespoons) of finely chopped fresh parsley; Croutons for garnishing

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Author: Les Cultures de chez nous

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Preparation 40

Baking 45

Portions 6

Freezing No

Ingredients Preparation

Ingredients

3 packages of thin green asparagus
45 ml (3 tablespoons) of butter
1/4 red pepper diced into 0,5 mm (1/4 inch)
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
1 small carrot sliced into julienne
1,5 liter (6 cups) of poultry broth
1 handful of frozen green peas
2 small Italian tomatoes, sliced into short strips
4 finely minced large white mushrooms
250 ml (1 cup) of canned white beans, washed and drained
Salt and pepper up to taste
60 ml (1/4 cup) of finely chopped fresh chive
30 ml (2 tablespoons) of finely chopped fresh parsley
Croutons for garnishing

Preparation

Side-by-side mode

Trim asparagus. Slice tips. Set aside. Slice stem into small sections of 1,25 cm (1/2 inch) then soak in a casserole of salted boiling water. Cook for 7 or 8 minutes. Add asparagus tips after 5 minutes of cooking. Drain and cool down with cold water. Set aside.
Heat butter in a large casserole at medium heat and brown pepper for 5 minutes. Add Les Cultures de chez nous sliced leeks and carrots into julienne. Cover and sweat for 10 minutes, while stirring once. Pour broth and bring to a boil at high heat. Add green peas ad tomatoes, reduce at medium heat and simmer for 15 minutes.
Add mushrooms and white beans. Salt and pepper. Simmer for another 10 minutes. Add asparagus and herbs. Remove from heat and cool down 5 minutes. Serve soup with croutons.