GREEN ASPARAGUS SOUP
A vibrant dish that combines tender asparagus with the warmth of garlic and sweet paprika. Enjoy it with crispy toasted bread slices and top with a poached egg for a touch of elegance. Perfect for a light lunch or as a starter, this soup brings the fresh taste of the garden to your table in just over an hour.
Ingredients
- 2 bunches green asparagus
- 2 garlic cloves
- 1 tsp of sweet paprika
- Extra virgin olive oil
- 12 bread slices
- 6 large eggs
- 8 cups vegetable stock (if vegetarian or chicken stock)
- A few saffron threads
- Salt
Instructions
- Clean and cut the asparagus discarding the tough end. Toast bread.
- Cover the bottom of a stew pan with oil and heat it. Chop garlic cloves and add to warm oil. Stir and before they have colour, add the asparagus. Continue stirring until the garlic softens, add toasted bread continue stirring.
- Add paprika, stirring quickly with a spatula, toast paprika making sure that it doesn’t burn. Add the stock. Add the saffron and salt to taste, stir well and let it gently boil on a medium heat until asparagus is tender. This will take around ½ hour.
- Eggs can be added at last minute to poach (3-4 minutes) or the eggs can be poached separately and added into the serving bowl with the finished soup.
Nutrition
Calories: 64kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 63mgPotassium: 65mgFiber: 0.02gSugar: 0.2gVitamin A: 238IUVitamin C: 0.3mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!