Green soup with crab and asparagus

Ingredients

• crab meat rose 40 g
• toast bread 20 g
• mint 3 years
• black tobiko caviar 5 g
• green asparagus 200 g
• cream 38% 100 ml
• salt 2 g

Cooking

Step 1

Crab meat pre-boil and disassemble into pieces. Put in a plate through the form of a slide, decorate with tobiko caviar on top.

Step 2

Cut the test bread into 1x1 cm and dry a little in the oven. Put on a plate next to the crab.

Step 3

Boil the asparagus and beat in a blender until smooth. Then add cream and beat again until smooth. Salt to taste.

Step 4

Serve the broth separately in a gravy boat.