White Asparagus Cream Soup

Ingredients

• 600 g white asparagus
• Salt
• 1 tsp Honey
• 4 shallots
• 1 waxy potato
• 60 g butter (4 tbsp)
• 1 bay leaf
• nutmeg
• Pepper
• 100 ml dry white wine
• 4 sprigs Parsley
• 40 g yogurt (3.5% fat) (2 tbsp)
• 75 g heavy cream

Instructions

1. 1.

   Peel the asparagus; wash the asparagus and its tips. Place the tips in a pot. Trim the woody ends of the asparagus and add them to the tips. Add salt and honey, then pour in 800 ml water. Bring to a boil, remove from heat, and let stand for 20 minutes.

2. 2.

   Meanwhile, cut off the tops of the asparagus and set aside; chop the remaining asparagus into small pieces. Peel and cube the shallots and potato.

3. 3.

   Heat 2 tbsp butter in a wide pot. Sauté the shallot and potato cubes with the chopped asparagus for 3 minutes over medium heat. Add the bay leaf, season with freshly grated nutmeg, salt, and pepper, deglaze with wine, and simmer for 3 more minutes over medium heat.

4. 4.

   Pour the asparagus stock through a fine sieve into the pot and let everything simmer gently for about 20 minutes.

5. 5.

   In the meantime wash, dry, and chop the parsley finely; set aside. After cooking, blend the soup with yogurt and cream, season with salt and pepper, and keep warm.

6. 6.

   Heat the remaining butter in a pan. Sauté the asparagus tops over medium to low heat for 5–6 minutes. Serve the soup in bowls, place the asparagus tops on top, garnish with parsley, and sprinkle with pepper.