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Chilled asparagus and radish soup
Nutrition facts per serving:
- Energy in kcal about 240
- Fat about 18g
- Carbohydrates about 12g
- Protein about 6g
This is needed
This is needed
for 4 people
Soup
- 1 shallot, finely chopped
- 250 g white asparagus, peeled, chopped, tips set aside
- 2 garlic clove, finely chopped
- 1 tbsp olive oil
- 2 dl water
- a little pepper
- 0.75 tsp salt
- 2 bunches radish, chopped
- 300 g plain greek yoghurt
- 1 slice toast bread, torn into pieces
Topping
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- 0.5 tbsp olive oil
- 1 bunch radishes incl. green parts, sliced, a little of the greens finely chopped
- 2 tbsp olive oil
- 1.5 tbsp white balsamic vinegar
- 2 pinches salt
- 0.25 tsp Tasmanian pepper
And that's how it's done
And that's how it's done
Soup
Heat the oil in a pan. Briefly sauté the shallot and garlic, add the asparagus, cook briefly. Pour in the water, bring to the boil, season. Cover and cook for approx. 25 mins. until soft, add the bread, radish and yoghurt, puree until smooth, leave to cool completely. Cover the soup and chill for at least 2 hrs.
Topping
Heat the oil in a frying pan. Fry the reserved asparagus tips for approx. 5 mins. Remove, combine with the radish, radish greens, balsamic and oil, season. Garnish the soup with the topping.
