Broth Of Asparagus, Wild Mushroom And New Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Superchefs | 1 | Servings | |
INGREDIENTS
| 50 | Chicken stock or water, 2fl | |
| oz | ||
| 2 | Cooked new potatoes | |
| 2 | Asparagus spears | |
| 30 | g | Wild mushrooms, 1oz |
| 1 | Sprigs parsley | |
| Truffle oil, optional | ||
| 1 | ds | Cream |
| Salt, pepper and lemon | ||
| juice |
INSTRUCTIONS
Cook and refresh asparagus and parsley. Warm the stock, add mushrooms and new potatoes. Add a dash of cream and whisk in butter. Repeat asparagus in broth, add parsley, season and adjust with lemon juice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 507
Calories From Fat: 52
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 9339.1mg
Potassium: 5722.1mg
Carbohydrates: 85.4g
Fiber: 33.1g
Sugar: 1.5g
Protein: 59.4g