Spring Vegetable Stew
Try the delicious spring vegetable stew with asparagus from Spoonsparrow!
Ingredients
- 1 l vegetable broth
- 200 g white asparagus
- 200 g firm potatoes
- 200 g carrots
- 200 g cauliflower florets
- 200 g Broccoli florets
- 100 g Sugar snap peas
- 100 g green peas
- 1 egg yolk
- 100 ml heavy cream
- Salt
- Pepper (freshly ground)
Instructions
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1.
Heat the broth in a pot. Peel the asparagus, cut off the woody ends and divide the spears into 4 cm pieces. Simmer in the boiling broth for about 10 minutes, remove and drain well.
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2.
Meanwhile peel the carrots and cut them into sticks. Wash and trim the snap peas. Wash and trim the cauliflower and broccoli florets, as well as the peas and sugar snap peas, then cook with the carrots in the broth until al dente. Remove and drain.
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3.
Whisk the egg yolk with the cream, stir in a little broth, and fold the mixture into the remaining broth. Do not boil further to prevent the yolk from curdling.
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4.
Add the vegetables and potatoes to the soup, warm briefly, season, and serve on preheated plates.
