Asparagus Soup with Tomami Pancake Strips

vegetarian

soup

easy

Stephanie Türck/Daniela Sonntag

Asparagus Soup with Tomami Pancake Strips

INGREDIENTS FOR 4 PERSONS

• 125 g flour
• 5 pinches of salt
• 1/4 l milk
• 1-2 eggs
• 2 tbsp Tomami Umami
• oil
• 300 g green asparagus
• 1/4 tsp. sugar
• chives or 1 red onion
• 50 g peas
• salt
• pepper

INSTRUCTIONS

Make a pancake dough with flour, salt, milk, eggs and 1 tbsp. Tomami Umami. Prepare thin, browned pancakes in a pan with a little oil, then roll them up tightly. Cut the asparagus into pieces, possibly peeling the woody ends. Boil the asparagus together with the peas in 1.5l water and sugar. Cut the pancake rolls into fine strips and add to the asparagus soup, sprinkle with chives, season with 1 tbsp. Tomami Umami, salt and pepper and serve.

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