Sweet treats
Meals
DrinksAsparagus Onion and Soy Soup
A smooth asparagus soup with red onion, garlic and tarragon, simmered in chicken broth and finished with soy milk. Add a squeeze of lemon at the table for a bright, sour edge that Richberry turns sweet for a while.
- Total time
- 50 min
- Servings
- 4
- Calories per serving
- ≈ 110
- Real ingredients
- Sour turns sweet
- Made to share
Ingredients
- 30 oz asparagus, woody ends trimmed, chopped
- 1 medium red onion chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon tarragon leaves
- 30 oz chicken broth
- 1 teaspoon salt, or to taste
- Ground black pepper to taste
- ½ cup soy milk
How to make it
Soften the onion
Warm the olive oil in a large saucepan and cook the red onion for about 5 minutes, until tender.
Simmer the asparagus
Add the asparagus, garlic, tarragon, chicken broth, salt and pepper. Cover and cook for 15 minutes, stirring now and then.
Blend until smooth
Let the soup cool for 15 minutes, then blend it until completely smooth.
Finish with soy milk
Pour the purée back into the pot, stir in the soy milk and heat gently until piping hot.
The Richberry difference
A naturally brighter taste
Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.
Learn more about RichberryTip
Keep a few asparagus tips aside, blanch them for a minute and use them to garnish each bowl.Serve with
Crusty bread or toasted sourdough, with lemon wedges for squeezing over at the table.Richberry tip
Just before you eat, chew 1–2 halves gently and let them linger for about 30 seconds. Discard any pit.- Good food. Brighter days.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Good food. Brighter days.
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