Creamy Asparagus and Potato Soup with Almond Butter and Parsley-Lemon Oil

Ingredients

• 800 g white asparagus (organic quality)
• 1 organic lemon (available at Reformhaus®)
• Salt
• 1 shallot (organic quality)
• 3 waxy potatoes (organic quality)
• 6 tbsp olive oil (organic quality; available at Reformhaus®)
• 1 tbsp spelt whole grain flour (15 g; organic quality; available at Reformhaus®)
• 5 tbsp granoVita creamy almond butter (available at Reformhaus®())
• Pepper (available at Reformhaus®; organic quality)
• 0.5 bunch parsley (10 g; organic quality)

Instructions

1. 1.

   Clean, peel, and trim the asparagus, removing any woody ends. Rinse the lemon, dry it, zest it, and juice half of it. Slice the other half of the lemon.

2. 2.

   Place the asparagus stalks and tips in a pot, cover with approx. 1.2 l of salted water, and simmer with lemon slices for about 10 minutes over low heat. Then add the asparagus spears and cook in the broth for about 12–15 minutes until tender-crisp. Remove from the broth and let the spears cool slightly. Strain the broth through a sieve and reserve.

3. 3.

   Peel and finely dice the shallot. Peel, wash, and cut the potatoes into pieces. Sauté the potatoes and shallot together in a hot pot with 2 tbsp of oil for 3 minutes over medium heat. Stir in the flour and deglaze with approx. 800 ml of asparagus broth and lemon juice. Cook over low heat for about 15 minutes, stirring occasionally.

4. 4.

   While doing this, cut the asparagus spears into pieces. Set aside the asparagus tips. Add the remaining pieces to the soup, add 3 tbsp of granoVita creamy almond butter, and puree the soup with an immersion blender. Add the asparagus tips to the soup and heat through.

5. 5.

   Wash, shake dry, and finely puree the parsley with the oil. Season the parsley oil with lemon zest, salt, and pepper. Season the asparagus and potato soup, distribute it in 4 deep bowls or cups, and drizzle with parsley oil and 1 tsp of granoVita creamy almond butter each.