Asparagus Soup

Ingredients

• 500 g Green Asparagus
• 1 Shallot
• 1 tbsp germ oil
• Salt
• ground pepper
• 125 ml white wine
• 300 ml Vegetable broth
• 2 tbsp crème fraîche
• Cayenne pepper
• 1 tomato
• 2 tbsp finely chopped parsley
• 1 tbsp fruit vinegar

Instructions

1. 1.

   Clean, wash and cut the asparagus into small pieces. Peel and finely chop the shallot; sauté in hot oil with the asparagus and shallot for a few minutes, seasoning with salt and pepper.

2. 2.

   Add wine and broth, cover, and simmer over low heat for about 12–15 minutes.

3. 3.

   Meanwhile whisk crème fraîche with 1 tbsp water, a pinch of salt, and pepper.

4. 4.

   Blanch the tomato, peel, quarter, seed, and dice it.

5. 5.

   Remove some asparagus tips from the pot. Add parsley and half the crème fraîche to the soup, blend until smooth, then season with vinegar, salt, and cayenne pepper.

6. 6.

   Serve by ladling the soup into deep bowls, topping with asparagus tips and tomatoes, and adding the remaining crème fraîche on top.