Green Asparagus Soup with Herbs

Ingredients

• 750 g green asparagus
• 1 Shallot
• 250 g waxy potatoes
• 3 tbsp butter
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 2 packs watercress
• 2 slices toast bread
• 150 ml whipping cream
• Salt
• ground pepper
• nutmeg

Instructions

1. 1.

   Peel the lower third of the asparagus, trim the tips and cut the spears into small pieces. Peel and dice the shallot and potatoes. Sauté both with the asparagus pieces in 2 tbsp hot butter for a short time, then deglaze with wine. Add the broth and simmer gently for about 20 minutes.

2. 2.

   Trim the watercress. Cut the toast slices into cubes and fry them in the remaining hot butter until golden brown. Drain on kitchen paper.

3. 3.

   Add the cream and watercress (reserve 2 tbsp for garnish) to the soup, blend finely and let it reduce slightly if desired or add a bit more broth. Add the asparagus tips and simmer for about 5 minutes. Season with salt, pepper and nutmeg, then serve topped with croutons and watercress.

4. 4.