Asparagus Soup with Herbs

Ingredients

• 500 g white asparagus
• 500 g Green Asparagus
• 1 onion
• 100 g waxy potatoes
• 2 tbsp butter
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 150 ml Heavy Cream
• Salt
• 0.5 untreated lemon (juice and zest)
• nutmeg
• fresh herbs for garnish (e.g., chervil, parsley, chives blossom)

Instructions

1. 1.

   Peel the entire white asparagus and only the lower third of the green asparagus; trim woody ends. Place skins and sections in a pot, cover with water, and simmer gently covered for about 10 minutes. Strain through a sieve and catch the stock.

2. 2.

   Cut the asparagus diagonally into 2-3 cm pieces. Peel and dice the onion and potatoes.

3. 3.

   Sauté the onion in hot butter in a large pot, add the potatoes and asparagus, then deglaze with white wine. Pour in the broth and the asparagus stock, cover, and simmer gently for about 20 minutes until tender. Remove the green asparagus tips early (after about 5 minutes) so they retain a slight bite.

4. 4.

   Stir in the cream and puree the soup with an immersion blender. Optionally strain through a sieve and reduce further to desired consistency or add more broth. Return the asparagus tips to the soup, heat through, and season with salt, lemon juice and zest, and nutmeg.

5. 5.

   Serve the soup in bowls garnished with fresh herbs.