Aspargus and Mushroom Soup

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Maria Corrêa d'Oliveira

Maria Corrêa d'Oliveira

Community member

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
250 g
white asparagus
250 g
green zucchini
½
onion
1 cloves
garlic
½ l
water
1 tbsp
olive oil
100 g
mushrooms
50 g
bacon
¼
lemon
½ head
parsley
black pepper
salt

Utensils

pot, frying pan, hand blender

Recipes made to your taste

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  • Step 1/4

    • ½ onion
    • 1 cloves garlic
    • 1 tbsp olive oil
    • 100 g mushrooms
    • pot

    Dice onion and slice garlic and mushrooms. In a pot, saute onions and garlic with a pinch of salt over medium heat. Add the sliced mushrooms

  • Step 2/4

    • 250 g white asparagus
    • 250 g green zucchini
    • ½ l water
    • salt

    Cut out the hard part of the aspargus and add to the pot, reserving some of the tips. Add another pinch of salt. Add the zucchini to the pot along with the water, and let cook.

  • Step 3/4

    • 50 g bacon
    • ¼ lemon
    • ½ head parsley
    • black pepper
    • frying pan

    Add a bit of olive oil to a separate frying pan, and cook the bacon along with the reserved aspargus tips and the juice of half a lemon. Season with black pepper to taste and the parsley. Let cook until the bacon is crispy.

  • Step 4/4

    • hand blender

    With a hand blender, mash the zucchini and aspargus until you have a creamy sauce. Serve and garnish with the crispy bacon, parsley and aspargus tips.

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