Noodle soup with wild herbs

Ingredients for 3 servings:

• 200 g asparagus, green
• 100 g peas
• 120 g pasta (star-shaped pasta)
• 200 g herbs (wild herbs, e.g. dandelion, sorrel, rocket)
• 2 potatoes
• 1 spring onion(s)
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the herbs in cold water, drain, and finely chop. Trim the tough ends of the asparagus and peel the stalks. Wash and cut into pieces, leaving two stalks whole. Peel, wash, and dice the potatoes. Trim the root end and the top green part of the spring onion. Wash and cut into rings. Place the prepared vegetables in a pot along with the peas. Pour in 2 liters of water, season with salt, and bring to a boil. Simmer over moderate heat for about 20 minutes. Remove the pot from the heat. Remove 1 ladleful of vegetables and set aside. Puree the remaining vegetables and return them to the pot. Add the reserved vegetables and the two whole asparagus stalks. Bring the soup to a boil, add the pasta, and cook until al dente. Season the soup with freshly ground pepper, let the chopped herbs infuse briefly, and serve hot. Serve with baguette.