Green Asparagus Soup

Ingredients

• 250 g green asparagus
• 1 Shallot
• 10 g butter (1 tbsp)
• 400 ml classic vegetable broth
• 30 g Parmesan cheese (1 piece)
• 0.5 lemon
• 4 tbsp soy cream
• Salt
• Pepper
• 100 ml milk (1.5% fat)
• 3 drops truffle oil

Instructions

1. 1.

   Wash the asparagus, drain and trim any woody ends. Peel the lower third of each spear. Cut spears into about 2 cm pieces. Peel and finely chop the shallot.

2. 2.

   Heat butter in a pot. Sauté asparagus pieces and shallot over medium heat.

3. 3.

   Add vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes.

4. 4.

   Meanwhile, grate the Parmesan cheese finely.

5. 5.

   Add Parmesan to the asparagus and blend everything with an immersion blender until smooth.

6. 6.

   Squeeze lemon juice. Stir soy cream into the soup, season with salt, pepper, and a splash of lemon juice.

7. 7.

   Warm milk, a pinch of salt, and truffle oil to about 60°C; do not boil. Froth the milk using an immersion blender, small whisk, or electric frother (low-fat H-milk works best). Pour soup into glasses or glass cups, top with milk foam, and serve immediately.