Potato Soup with Asparagus

Ingredients

• 250 g green asparagus
• Salt
• 0.5 tsp raw cane sugar
• 1 splash Lemon juice
• 2 onions
• 600 g Potatoes
• 75 g celery root
• 1 Parsnip
• 2 tbsp Rapeseed oil
• 1.2 l Vegetable broth
• 1 bundle radishes
• 0.25 bundle chives (5 g)
• 100 g whipping cream (30% fat)
• Pepper
• nutmeg

Instructions

1. 1.

   Wash, trim and cut off woody ends of the asparagus. Peel the lower third of the stalks and shave them lengthwise into thin slices with a vegetable peeler. Mix with a pinch of salt, sugar and lemon juice in a bowl and let stand for about 30 minutes.

2. 2.

   Meanwhile peel and chop the onions, potatoes, celery root and parsnip. Heat oil in a pot. Sauté the prepared vegetables over medium heat for 3–4 minutes. Deglaze with broth, bring to a boil and simmer gently for about 20 minutes.

3. 3.

   During this time wash and slice the radishes into strips with a spiralizer or knife, lightly salt them. Wash the chives, pat dry and cut into small rings.

4. 4.

   After cooking add the cream to the soup, puree finely and season with salt, pepper and a pinch of freshly grated nutmeg. Ladle the soup into bowls, top with asparagus and radishes, and garnish with chives.