Asparagus cream soup with poached egg and pistachio pesto

Energy value per serving: 330 kcal

INGREDIENTS:

- 3 green asparagus spears (100g)

- 3 pieces of white asparagus (100g)

- 1/4 onion (25g)

- Clove of garlic (6g)

- 1 teaspoon of olive oil (5g)

- 1 cup of water (250 ml)

- 1/2 potato (40g)

- Salt

- Pepper

- 1 teaspoon of lemon juice (3g)

- 1 chicken egg (55g)

- 1 teaspoon of apple cider vinegar (5g)

Pistachio pesto:

- 1 handful of unsalted pistachios (15g)

- 1 teaspoon of olive oil (5g)

- 1 clove of garlic (6g)

- Salt

- 1 teaspoon of lemon juice (3g)

- Fresh basil (5g)

- Parsley (2.5 g)

- 1 tablespoon of water (10 ml)

PREPARATION:

Cut off the woody ends of the asparagus and chop them into pieces. Peel and finely dice the onion, garlic, and potato. Heat the olive oil in a pot and sauté the onion and garlic. Then add the potatoes and asparagus and fry for a few minutes. Pour water over everything and cook covered for about 15-20 minutes, until the vegetables are soft. Blend everything into a smooth cream, add lemon juice, salt, and pepper.

Poached egg:

Boil water in a wide pot and add vinegar. Reduce the heat so that the water is hot but not boiling. Crack an egg into a small bowl and, creating a whirlpool in the water, gently pour the egg into the center of the whirlpool. Cook for 3 minutes.

Pistachio pesto:

Blend all ingredients until smooth. You can add more water to achieve a better consistency.

Enjoy your meal!

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