Asparagus-Persimmon Soup with Fried Asparagus

Ingredients

• 1 kg white asparagus
• 2 shallots
• 3 tbsp germ oil
• Salt
• Pepper (freshly ground)
• 200 ml white wine
• 700 ml vegetable broth
• 4 tbsp finely chopped parsley
• 4 tbsp crème fraîche
• 2 tbsp Apple cider vinegar
• Cayenne pepper
• parsley for garnish

Instructions

1. 1.

   Clean, wash and peel the asparagus; set aside two whole spears. Cut the remaining spears into small pieces. Peel and finely chop the shallots, then sauté them with 1½ tbsp hot oil along with the asparagus pieces, seasoning with salt and pepper. Add wine and broth, cover, and simmer over low heat for 12–15 minutes. Whisk the crème fraîche with 2 tbsp of the asparagus stock, a pinch of salt and pepper. Remove four asparagus tips from the pot and set aside.

2. 2.

   Add the parsley and crème fraîche to the soup, blend until smooth, then season with vinegar, salt and cayenne pepper. Slice the two reserved spears lengthwise into very thin strips using an asparagus peeler, and fry them in remaining oil in a large pan until golden on both sides. Serve the soup garnished with asparagus tips, fried asparagus slices and parsley leaves.