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
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. Broccoli and cauliflower are disassembled into inflorescences, carrots are chopped into thin strips.
  3. Pour the vegetables into the boiling broth and add lightly salted soy sauce. Cook until the carrots are soft (about 5-7 minutes).
  4. 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.
  5. The final touch is to add an egg and mash it quickly with a fork.
  6. That’s all, our final touch – sprinkle the soup with chopped basil and pour it on plates.
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