John Myers
Ingredients for 2 servings:
- 500 g asparagus, white
- 1 potato(s), approx. 150 g
- 1 spring onion(s)
- 30 g butter
- 600 ml broth (asparagus stock), previously cooked from frozen asparagus peels
- 50 g cream
- 50 g crème fraîche
- Salt
- black pepper, freshly ground
- some butter for the asparagus heads
- 5 g chives, fresh
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
a recipe for two
Peel the asparagus, trim off the woody ends, and set aside a few asparagus heads. Slice the asparagus spears and roll the spring onions. Peel the potatoes, halve them, and slice them as well. Melt the butter in a saucepan over medium heat and sauté the spring onions until light brown, without browning. Add the asparagus and potato slices and sauté briefly. Deglaze everything with the asparagus stock, bring to a boil, season with salt and pepper, and simmer covered over low heat for 15 minutes until soft. Then stir in the cream and crème fraîche and bring to a boil while stirring. Turn off the heat, puree the vegetables until the desired consistency is reached, season to taste, and keep warm. Halve the reserved asparagus heads lengthwise and fry slowly in butter until soft and lightly caramelized around the edges. If desired, sprinkle with a touch of salt. Finely slice the chives. Serve the soup in bowls, place the asparagus tips in the center, and sprinkle with chives.
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