Asparagus Soup with Carrots

Ingredients

• 400 g asparagus
• 1 Shallot
• 100 g waxy potatoes
• 1 tbsp butter
• 100 ml Vegetable broth
• 50 g crème fraîche
• Salt
• Pepper
• 125 g shrimp (8 shrimp; head and shell removed)
• 0.5 lime
• 1 Carrot
• 1 stalk Coriander
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Peel the asparagus, trim woody ends if necessary. Place skins and sections in a pot, cover with 600 ml water and simmer gently for about 10 minutes. Add asparagus spears, lightly salt, and cook in the broth for about 20 minutes until just tender. Remove spears from the broth and let cool slightly. Strain the broth through a sieve.

2. 2.

   Peel and dice the shallot; peel, wash, and cut the potatoes into pieces. Sauté the shallot briefly in butter in a hot pot. Stir in flour and deglaze with 500 ml of asparagus broth. Cook for about 15 minutes while stirring occasionally. Meanwhile, cut the asparagus spears into 3 cm pieces, add them to the soup, stir in crème fraîche, and finely puree.

3. 3.

   Rinse the shrimp, pat dry, and arrange on a flat plate.

4. 4.

   Squeeze the lime and drizzle the juice over the shrimp.

5. 5.

   Wash, peel, and slice the carrot thinly; then cut into fine sticks.

6. 6.

   Wash coriander, shake dry, pluck the leaves, and set aside.

7. 7.

   Heat rapeseed oil in a pan and sauté the carrots for 4–5 minutes.

8. 8.

   Add the shrimp and stir frequently for 1–2 minutes. Remove from heat. Garnish the soup with carrots, shrimp, and coriander leaves and serve.