Border Track Soup

Ingredients

• 2 liters vegetable broth
• 8 thin white asparagus
• 8 thin carrots
• 1 leek
• 1 onion
• 2 cloves garlic
• 2 bay leaves
• 100 g fine soup vermicelli
• 1 tablespoon olive oil
• salt and pepper to taste
• fresh parsley, for garnish

Method

1. Peel the asparagus and carrots. Cut into equal, long pieces (about 12 cm), keep whole.
2. Bring the broth to a boil with bay leaves.
3. Slice leek into rings, chop onion and garlic. Sauté in olive oil until translucent.
4. Add sautéed vegetables to the broth. Simmer gently for 10 minutes.
5. Cook the asparagus and carrots in the broth for 8 minutes, until just tender. Remove carefully and set aside.
6. Add vermicelli and cook according to package instructions.
7. Season soup with salt and pepper. Remove bay leaves.
8. Divide soup among four wide, shallow plates.
9. Lay two asparagus and two carrots neatly parallel across each plate as rails.
10. Garnish with fresh parsley along the rails.

Serving notes

• Serve in wide plates for maximum track effect.
• Lay the rails straight, no curves.
• Serve with hearty bread on the side.