Asparagus Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.7 | l | KNORR 1-2-3 SOUP Asparagus 200ptn |
| 200 | g | Potatoes , small dice |
| 200 | g | Courgette , grated |
| 400 | g | Asparagus tips blanched |
Preparation
Advance Preparation
Warm the serving bowls. Bring required amount of water to the boil. Blanch the asparagus by plunging into boiling water for 30 seconds, then remove and run under cold water. Strain then keep covered and chilled until required.
Method
1. Wash and prepare the vegetables. Cover and refrigerate until required for use.
2. Make up the soup as per manufacturers instructions, using 120g mix for 1.7L soup. Bring to the boil and keep hot.
3. Add the potatoes, bring back to the boil. Simmer for 7 minutes or until potatoes are tender.
4. Add the remaining vegetables; simmer for 1 minute.
5. Serve ladled into warmed bowls.
Service Hint.
Serve with warm crusty bread.
Handy Hint.
To bulk out the soup, add cooked spinach and ricotta tortellini to the above recipe.
Healthy Hint.
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
