I love France, its chic, style and such a magical, elusive sophistication. The country, which combines delicate vegetable soups and high-calorie baguettes, did not leave me indifferent. And the expectation of a real warm spring prompted me to prepare this soup.
Our first step is to prepare a tender broth. For this soup I chose a rabbit (leg), its meat is very tender, fragrant and incredibly tasty. Boil the broth for about 10 minutes, periodically removing the foam.
Broccoli and cauliflower disassembled into inflorescences, carrots shred into thin strips.
In the boiling broth to cover vegetables and add low salt soy sauce. Cook until soft carrots (about 5-7 minutes).
When cooked vegetables, throw pre-washed asparagus, which cut the bottom of the hard part. Bring the soup to a boil again.
Final touch - add the egg and quickly rasputyvat with a fork.
That's all, our final touch - sprinkle soup chopped Basil and pour on plates.