Springtime White Asparagus Soup

Ingredients

• 250 g white asparagus
• 150 g sugar snap peas
• 200 g Kohlrabi
• 1 Carrot
• 1 Shallot
• 2 tbsp olive oil
• 800 ml vegetable broth
• 2 tbsp freshly chopped basil
• Salt
• freshly ground pepper
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Peel the asparagus, trim off the woody ends and cut the spears into 2-3 cm diagonal pieces. Wash, trim, and halve the sugar snap peas. Peel the kohlrabi and slice it into strips. Set aside a bit of young kohlrabi greens for garnish. Peel the carrot and cut it diagonally into thin slices. Peel the shallot and dice finely.

2. 2.

   Sauté the prepared vegetables in hot oil in a pot until they are colorless, then pour in the broth. Bring to a boil and simmer gently for about 15 minutes. Add more broth if needed.

3. 3.

   Finally add the basil and season with salt and pepper.

4. 4.

   Serve on plates or soup cups, sprinkled with Parmesan.