Enjoy our vegetarian recipe Asparagus Mushroom Soup with Garlic Croutons by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||1797 kJ (429 kcal)|
pot, cutting board, non-stick frying pan, cooking spoon, spatula, chef's knife, peeler, Spoon, bowl
Trim approx. ¾ in off the base of each asparagus spear and then peel it from its head down to remove its woody exterior. Cut into approx. ¾ in long pieces.
Bring a large pot with water, salt and lemon juice to a boil. Cook the asparagus for approx. 12 minutes until soft and tender. Drain the asparagus water and save it in a mug.
Heat the butter in a pot, add the flour and cook, stirring constantly until it turns light yellow.
Add the asparagus water, vegetable broth, thyme, and nutmeg. Let simmer for approx. 10 minutes.
Cut the mushrooms into quarters, finely chop the garlic and dice the bread.
Heat the olive oil in a non-stick frying pan over medium heat. Add the garlic and bread cubes and fry for approx. 5 minutes until the bread turns golden brown. Take the bread out of the pan. Add the mushrooms into the pan and fry until golden brown.
Finely chop the chives. Stir the double cream and aspargus into the soup. Serve and top with the mushrooms, croutons, and chives.
Enjoy your meal!