White Asparagus Cream Soup

Ingredients

• 500 g white asparagus
• 2 shallots
• 200 g potatoes
• 2 tsp sugar
• 30 g Butter
• 100 ml White wine
• 750 ml vegetable broth
• 250 g green asparagus
• 100 ml whipping cream
• 2 tsp lemon juice
• Salt
• Pepper
• sugar
• 5 tsp red pesto

Instructions

1. 1.

   Peel the white asparagus, trim the woody ends and slice the stalks. Peel and dice the shallots, peel and dice the potatoes; sauté all together with the asparagus and sugar in butter.

2. 2.

   Deglaze with wine and broth, cover and simmer for 10-15 minutes.

3. 3.

   Meanwhile, peel the lower third of the green asparagus, cut the stalks into 3 cm pieces and halve them lengthwise. Puree the soup in a blender, bring to a boil again and cook the green asparagus in it for 5-6 minutes. Whip the cream stiffly.

4. 4.

   Season the soup with lemon juice, salt, pepper and sugar. Fold in the whipped cream gently, let it heat briefly and serve on plates topped with pesto.