French Spring Soup Recipe
I love France, its chic, style and such a magical, elusive sophistication. The country, which combines tender vegetable soups and high-calorie baguettes, did not leave me indifferent. And the expectation of a real warm spring prompted me to cook this soup.
Servings 3
Cook Time 30 minutes
Instructions
- 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 delicious. Boil the broth for about 10 minutes, periodically removing the foam.
- Broccoli and cauliflower are disassembled into inflorescences, carrots are chopped into thin strips.
- Pour the vegetables into the boiling broth and add lightly salted soy sauce. Cook until the carrots are soft (about 5-7 minutes).
- When the vegetables are cooked, throw the pre-washed asparagus, which has the lower hard part cut off. Bring the soup to a boil again.
- The final touch is to add an egg and mash it quickly with a fork.
- That's all, our final touch - sprinkle the soup with chopped basil and pour it on plates.