Asparagus and herb soup

Ingredients for 4 servings:

• 8 stalk(s) asparagus, white
• 200 g potatoes
• 1 large onion(s)
• 1 tbsp butter
• 50 ml white wine
• 200 ml whipped cream
• 1 bunch parsley, flat
• 1 bunch of chives
• 1 pack of mixed herbs (8 herbs), frozen
• 2 tbsp pumpkin seeds
• salt and pepper
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the asparagus and trim off the bottom ends. Boil the peels and ends in boiling water for about 15 minutes until the peels are soft. Then drain, reserving the stock, and add water to make up to 0.8 liters, or reduce the stock to 0.8 liters. Meanwhile, peel the potatoes and cut them into fairly large cubes. Peel and finely chop the onion. Cut the asparagus into pieces about 2 cm long. Sauté the potatoes, diced onion, and asparagus in a saucepan with the butter, deglaze with the wine, and add the asparagus stock. Simmer gently for 15-20 minutes, until the asparagus is tender. Remove the asparagus pieces with a slotted spoon. Chop the fresh herbs and add them to the soup along with the frozen herbs. Purée thoroughly with a hand blender and add the cream. Season with salt and pepper. Return the asparagus pieces to the soup and heat everything back up. Roughly chop the pumpkin seeds and roast them in a non-stick pan without fat. Divide the soup between plates. Variation 1: For each person, drop one egg poached in vinegar into the soup. Variation 2: Form the meat from two large raw sausages into balls and cook them in the soup. This makes the soup non-vegetarian.