Aspargus and Mushroom Soup

Be the first to rate this recipe!
In app
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

  • 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.

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!
Limited offer!

Ready to cook this?

Sign up for exclusive app features!

4,99€ For free!

Cooking mode with timersIngredient-based searchOver 10k personalised recipes

No credit card needed.Stops automatically after one month.

Start your free month now