Asparagus Garlic Chives Soup

Ingredients

• 500 g asparagus
• 1 onion
• 150 g waxy potatoes
• 1 bundle garlic chives
• 2 tbsp butter
• 100 ml dry white wine
• 500 ml vegetable broth
• 150 ml Heavy Cream
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 slices whole wheat bread

Instructions

1. 1.

   Peel the asparagus. Place the peels in a pot, cover with water and simmer gently for about 10 minutes covered. Strain through a sieve and catch the broth. Cut off the tips of the asparagus and simmer them in the broth for about 10 minutes. Remove, cut lengthwise in half, then chop the remaining asparagus into pieces. Peel and dice the onion and potatoes.

2. 2.

   Wash the garlic chives, pat dry, and slice into strips.

3. 3.

   Sauté the onion in 1 tbsp hot butter, add the potatoes and asparagus pieces, deglaze with white wine. Add broth and asparagus broth, cover and simmer gently for about 20 minutes until tender. Then add half of the garlic chives and 100 ml cream, blend finely. Season with salt and pepper.

4. 4.

   Cut the bread slices into cubes and toast them in remaining butter. Drain on kitchen paper.

5. 5.

   Serve the soup in bowls, drizzle the remaining cream over it, place asparagus tips on top, and garnish with the rest of the garlic chives and croutons.