Coconut Asparagus Soup

Ingredients

• 500 g white asparagus
• 250 g green asparagus
• 1 stalk lemongrass
• 2 curry leaves
• 1 onion
• 100 g waxy potatoes
• 3 tbsp butter
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 100 ml coconut cream
• Salt
• 0.5 untreated lemon (juice and zest)
• nutmeg
• curry powder

Instructions

1. 1.

   For the soup, peel the lower third of the green asparagus and fully peel the white asparagus. Place all skins in a pot, cover with 250 ml water, add the halved lemongrass and curry leaves, and let simmer gently covered for about 10 minutes. Strain through a sieve and reserve the stock.

2. 2.

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

3. 3.

   Sauté the onion in 1 tbsp hot butter, add the potatoes and about half of the white asparagus, then deglaze with white wine. Add the broth and the asparagus stock, cover, and simmer gently for about 20 minutes until soft. Stir in the coconut cream and puree the soup with an immersion blender. If desired, strain again and reduce further or add more broth to reach the preferred consistency. Add the remaining white asparagus to the soup and let it cook over gentle heat for 8 minutes. Then add the green asparagus and simmer together for another ~8 minutes. Season with salt, lemon juice and zest, and nutmeg.

4. 4.

   Remove the asparagus from the soup with a slotted spoon and arrange on soup plates. Whisk the remaining butter until frothy and pour over the asparagus. Sprinkle each serving with a little curry before serving.