Asparagus Fennel Soup 芦笋茴香浓汤


Asparagus is rich in folic acid (folate), it’s good for pregnant and breastfeeding mummy. (^_^)

Recipe: —–>

Ingredients (4 servings):

  •     12 large green asparagus (500 g)
  •     3 tablespoons of olive oil
  •     1 large onion
  •     3 garlic cloves
  •     1 fennel
  •     Chicken broth / vegetable broth 1000ml
  •     water 500ml
  •     Salt, black pepper
  •     Pine nuts


  • 大根绿芦笋 12 根 (500克)
  • 橄榄油 3 汤匙
  • 大洋葱 1 颗
  • 大蒜 3 粒
  • 茴香球 1 颗
  • 鸡清汤/蔬菜清汤 1000ml
  • 清水 500ml
  • 盐,黑胡椒粉 少许
  • 松子 适量


  •     Chopped asparagus, onion and garlic, fennel ball peeled, diced.
  •     Olive oil poured into the soup pot using medium heat, saute the vegetables, about 12 minutes.
  •     Add broth and water and bring to boil, a small fire stuffy and cook for 20 minutes.
  •     Pour the vegetable soup into a blender, beat until smooth, then pour back to the soup pot roll.
  •     According to personal taste with salt and black pepper, add the pine nuts, enjoy.


  • 将芦笋,洋葱和大蒜切碎,茴香球削皮,切块。
  • 将橄榄油倒入汤锅中用中火炒香蔬菜,约12分钟。
  • 加入清汤和清水煮滚后,小火闷煮20分钟。
  • 将蔬菜汤倒入搅拌机里,打至顺滑,再倒回汤锅里煮滚。
  • 依个人口味用盐和黑胡椒粉调味,加入松子,享用。

摘自于“Joanna 的浓情料理

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