Green-White Asparagus Cream Soup

Ingredients

• 500 g white asparagus
• 400 g small cauliflower (0.5 small cauliflower)
• 400 g green asparagus
• 2 shallots
• 1 Garlic clove
• 200 g large starchy potatoes (1 large starchy potato)
• 2 tsp Olive oil
• 200 g peas (fresh split or frozen)
• 800 ml vegetable broth
• 2 sprigs Mint
• 200 g Cream cheese (13% fat)
• Salt
• Pepper
• 2 tsp lemon juice

Instructions

1. 1.

   For the white soup, peel the white asparagus, trim the woody ends, and cut into pieces. Clean the cauliflower, wash it, and divide into florets.

2. 2.

   For the green soup, rinse the green asparagus, trim the woody ends, peel the lower third of the stalks, and cut into pieces.

3. 3.

   Peel and chop the shallots and garlic. Peel the potato and dice small.

4. 4.

   Heat 1 tsp oil in each of two small pots. Sauté half the shallots and garlic for about 2 minutes over medium heat in each pot. Then add white asparagus, cauliflower, and half the potatoes to one pot; add green asparagus, peas, remaining potatoes, and sauté for 1 minute in the other pot. Pour 400 ml vegetable broth into each pot and simmer gently for about 15 minutes.

5. 5.

   Remove a few asparagus tips from the green soup for garnish and set aside. Wash mint, pat dry, and tear leaves. Add 3–4 mint leaves to the green soup. Puree both soups with half of the cream cheese each. Season with salt, pepper, and 1 tsp lemon juice each.

6. 6.

   Fill each soup into a measuring cup and pour simultaneously from both sides into soup bowls. Garnish the green-white asparagus soup with the reserved asparagus tips and remaining mint leaves, then sprinkle with freshly ground pepper.