Vegetable Soup with Green Asparagus

Ingredients

• 1 Shallot
• 1 Garlic clove
• 300 g starchy potatoes
• 200 g green asparagus
• 2 tbsp butter
• 1 tsp curry powder
• 800 ml vegetable broth
• 100 g peas
• 1 Organic lemon
• Salt
• Pepper (freshly ground)
• 2 tbsp heavy cream (30% fat)
• 1 tsp dried marjoram
• 0.5 bunch fresh herbs (for garnish, e.g., mint, watercress)

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Peel, wash, and dice the potatoes into small cubes. Wash the asparagus, peel the lower third, trim the tough ends, and cut into small pieces.

2. 2.

   Heat butter in a pot and sauté the shallot with garlic until translucent. Add the potatoes and asparagus, sprinkle with curry powder, and cook for 2–3 minutes. Pour in the broth and simmer gently for about 15 minutes. Meanwhile, rinse the peas, add them to the soup, and simmer for another 3–4 minutes until tender. Remove a ladleful of vegetables, puree the remaining soup, then stir the vegetables back in. Add more broth if needed or let it reduce slightly.

3. 3.

   Wash the lemon hot, dry it, grate its zest finely (or peel into strips), and squeeze out the juice. Stir the zest, 1–2 tbsp juice, and 2 tbsp cream into the soup, seasoning with salt, pepper, and marjoram to taste.

4. 4.

   Serve the vegetable soup in small cups as desired, garnished with fresh spring herbs.