John Myers
Ingredients for 2 servings:
- 500 g asparagus, white
- 10 g butter
- 1 pinch of salt
- 750 ml water
- 1 small apple
- 1 small onion(s)
- 20 g butter
- 1 tbsp vegetable stock powder
- ½ tsp turmeric powder
- 1 pinch(s) of sugar
- 2 tbsp cream cheese
- salt and pepper
- 5 wild garlic leaves
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Peel the asparagus and prepare it for another purpose. Cover the peels and trimmings with about 750 ml of water and simmer gently with a knob of butter and a little salt for about 20 minutes. Then squeeze out the peels and collect the liquid. Peel the apple and onion and finely dice both. Sauté both in a saucepan with a little butter for a few minutes. Add the asparagus liquid and simmer the apple and onion until soft. Purée the soup. Season to taste with vegetable stock powder, turmeric, and sugar. Add a little salt and pepper if desired. Stir the cream cheese into the soup and sprinkle with the finely sliced wild garlic.
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