Asparagus soup with herb waffles

Ingredients for 4 servings:

• 1 bunch of soup vegetables (with carrots, leeks and celery)
• 500 g asparagus, white
• 500 g asparagus, green
• 2 tsp salt
• 1 tsp sugar
• 1 tsp peppercorns
• 1 bay leaf
• 1 liter vegetable broth
• 2 eggs
• 250 ml milk
• 150 g flour
• 1 tsp baking powder
• some salt
• 2 tsp 8 herbs, frozen
• some oil for the waffle iron

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Wash, trim, and roughly dice the soup vegetables. Peel the white asparagus. Peel the lower third of the green asparagus and trim the ends. Bring the asparagus peels and ends to a boil in a saucepan with the vegetable stock, salt, sugar, peppercorns, and bay leaf. Cover and simmer for about 30 minutes. Then strain everything through a fine sieve, reserving the stock. For the waffles, mix the eggs with milk, flour, and baking powder. Season with salt. Let the batter rest for 30 minutes, then stir the frozen herbs into the batter. Heat the waffle iron, grease it with oil, and bake waffles one after the other. Cut the asparagus into bite-sized pieces. Heat the stock, season to taste, and simmer the asparagus pieces in it for 6 minutes. To serve, ladle the soup into soup bowls and serve the waffles on the side. Enough as a starter for 4 people or as a main course for 2 good eaters.