Cold Radish Soup

Ingredients

• 250 g white asparagus
• Salt
• 1 tsp raw cane sugar
• 1 Garlic clove
• 250 g radishes
• 250 g Greek yogurt
• 500 ml vegetable broth
• 1 tbsp Lemon Juice
• Pepper
• 2 tbsp butter (15 g)

Instructions

1. 1.

   Peel, wash and trim the woody ends of the asparagus. Cut off the tips and set aside; chop the rest into small pieces and cook in boiling salted water with sugar for 6–7 minutes over medium heat. Drain and let cool.

2. 2.

   Peel and finely chop the garlic. Wash and peel the radishes, setting one apart with 1–2 leaves for garnish. Chop the remaining radishes and blend them with yogurt, vegetable broth, lemon juice, garlic, and cooked asparagus in a stand mixer until smooth; add more broth if needed. Season with salt and pepper, strain through a fine sieve, and refrigerate for about an hour.

3. 3.

   Heat butter in a pan. Add the asparagus tips with a pinch of salt and sauté for 5–6 minutes over medium heat. Slice the reserved radish into rounds and cut the radish leaves into thin strips.

4. 4.

   Fill bowls with cold radish soup, top with asparagus tips and radish slices, sprinkle with radish greens, and serve sprinkled with pepper.