Light Cheese Soup

Ingredients

• 400 g green asparagus
• Salt
• 1 pinch coconut blossom sugar
• 1 Shallot
• 4 sprigs Parsley
• 125 g starchy potatoes
• 1 tbsp Rapeseed Oil
• 100 g Fontina cheese
• 0.5 lemon
• 125 ml Soy cream
• Pepper

Instructions

1. 1.

   Wash the asparagus, carefully peel the lower third with an asparagus peeler and remove the woody ends generously.

2. 2.

   Trim about 3 cm from the tops of the asparagus heads and cut the stalks diagonally into 1 cm pieces.

3. 3.

   In a pot bring 1 l water to a boil with ½ tsp salt and coconut blossom sugar. Add the asparagus and cook for 4–5 minutes until al dente.

4. 4.

   Lift the asparagus with a slotted spoon, place in a colander, rinse under cold water and drain.

5. 5.

   Peel and dice the shallot. Wash and dry shake the parsley. Peel, wash, halve the potatoes and slice very thinly.

6. 6.

   Melt the oil in a pot, sauté the shallot and 2 sprigs of parsley. Add the potatoes and asparagus broth. Bring to a boil and simmer for 20 minutes.

7. 7.

   Meanwhile remove the rind from the cheese and cut into very fine cubes. Squeeze the lemon.

8. 8.

   Remove the parsley stems from the asparagus broth. Using an immersion blender, puree the liquid in the pot until smooth. Stir in soy cream and cheese. Keep on low heat, stirring, until the cheese is fully melted.

9. 9.

   Toss out the remaining parsley leaves, finely chop them. Season the soup with lemon juice, salt and pepper. Warm the asparagus in the soup, stir in parsley and serve.