ASPARAGUS SOUP
INGREDIENTS
- 1 kg asparagus
- 120g toasted breadcrumbs
- 15g mint
- 20g Extra virgin olive oil
- 4g salt
NUTRITIONAL VALUE
- Energy value for 4 people: kcal 835 – Carbohydrates: 116.83g – Protein 47.13g – Lipids: 22.69 – Tot Fiber. 25.76g
- Energy value for 1 person: kcal 208.75 – Carbohydrates: 29.20g – Protein 11.78g – Lipids: 5.67g – Tot fiber 6.44g
METHOD
Wash the asparagus. Remove outer skin around the stem with a potato peeler.
Cut asparagus into small pieces and place in a saucepan with a small amount of water just to cover them. Cook for 2/3 minutes.
Add more water and continue cooking for 30 minutes.
After cooking, add the salt and mint.
Blend cooked asparagus and strain to remove any filaments.
Serve warm with toasted breadcrumbs, some extra virgin olive oil and fresh mint leaves.
In the case of mucositis, the toasted bread crumbs should be well dipped in asparagus cream so as not to irritate an already inflamed oral mucosa.