2 litres of water
1 tablespoon of universal spice
300g green asparagus
1/4 of the celery head
100 g of yellow cheese in the chips
1/3 cup of cream
salt and pepper to taste
Peel carrots, parsnip and celery in a pot. Add the vegetable cube and the universal spice and pour over the water. Add carrots, parsnip and celery. Boil the broth.
Peel the potatoes and cut into cubes. Add to the broth. Clean asparagus and break off the woody tips. Slice finely, leaving the flower tips completely. |
Select the carrot, parsnip and celery from the broth and leave to cool. After this time, chop to finely and add to the soup. Add asparagus and season to taste. Cook until the vegetables are soft. Season with sour cream and parsley.