Green Asparagus Soup

Ingredients

• 400 g green asparagus
• 200 g waxy potatoes
• 1 Shallot
• 2 Garlic cloves
• 1 tbsp butter
• 1 tbsp Olive Oil
• 700 ml vegetable stock
• Salt
• 100 ml heavy cream
• black pepper (freshly ground)
• a pinch freshly grated nutmeg
• 4 tbsp chive ribbons

Instructions

1. 1.

   Wash the asparagus, trim the ends and thinly peel if desired; cut the spears in half.

2. 2.

   Wash, peel, and dice the potatoes. Peel and finely dice the shallot and garlic. Heat butter with olive oil in a pot, then sauté the shallot and garlic. Add the potatoes and asparagus, deglaze with a splash of vegetable stock. Pour in the remaining stock, season with salt, and simmer covered for 10–15 minutes until the vegetables are tender.

3. 3.

   Blend the soup and strain it through a fine sieve. Return to heat, stir in the cream, whisk with a hand mixer, and season with salt, pepper, and freshly grated nutmeg.

4. 4.

   Divide the green asparagus soup into four bowls, sprinkle with chive ribbons, and serve immediately.