Rattlesnake soup with parsley pesto and white Kampot pepper
Ingredients
- 500 g asparagus
- 125 g leek
- 3 tablespoons olive oil
- 900 ml water
- white Kampot pepper to taste
- Kampot salt to taste
- cream
Parsley pesto
- 40 g parsley
- 50 g walnuts
- 2 cloves garlic
- 40 g parmesan
- salt
- 2–3 tablespoons lemon juice
- 100 ml olive oil
Procedure
1. Sauté the chopped asparagus and leek in oil.
2. Pour in water and cook until soft.
3. Season with salt and white Kampot pepper.
4. Soften with cream.
5. At the end, add the parsley pesto, croutons, and you can serve.
Enjoy your meal!
Author: Tasty Kitchen
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