Asparagus Cream Soup

Ingredients

• 200 g potatoes
• 1 kg white asparagus
• 3 tbsp butter
• 650 ml vegetable broth (instant)
• Salt
• freshly ground pepper
• ground nutmeg
• 100 g watercress
• 1 lemon (juice)
• 200 g heavy cream

Instructions

1. 1.

   Peel and dice the potatoes. Trim the woody ends of the asparagus, peel it, and cut into small pieces. Heat butter in a large pot, then sauté the potatoes and asparagus.

2. 2.

   Deglaze with broth. Season with salt, pepper, and nutmeg. Rinse the watercress and add half to the pot. Cover and simmer over low heat for about 15 minutes. Puree the asparagus and potatoes in the broth until smooth. Adjust seasoning with more salt, pepper, and lemon juice. Whip the heavy cream stiffly and fold it into the soup before serving. Finely chop the remaining watercress and stir it in.