Tuesday, June 02, 2009

Asperagus Soup

Use the peels of white asparagus and the woody ends to boil an asparagus bouillon. Add a stock cube (vegetarian?) for taste and saltiness, and herbs, if you like. (Bay leaf, thyme, parsley)
Strain when the soup is ready. (When the veggies have become softened.)
Add a boiled potato, if you want to thicken, and mini mash.
Test for seasoning.
Serve with chopped parsley, chopped hard-boiled egg, and/or strips of smoked salmon.

Not fattening at all, and delicious!

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