Asparagus and spinach cream soup

Ingredients for 6 servings:

• 250 g fresh leaf spinach
• some salt
• 1 onion(s)
• 1 clove(s) garlic
• 1 kg asparagus, green
• 200 g floury potatoes
• 3 tbsp olive oil
• 1 liter vegetable broth
• some pepper, white, mixed or black, from the mill
• 1 pinch(s) of sugar
• 1 pinch(s) nutmeg, freshly grated
• 150 g crème fraîche with or without herbs

Instructions

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

simple and vegetarian

Sort the spinach, wash it, spin it dry, and blanch it in boiling salted water for about 1 to 2 minutes. Then remove it with a slotted spoon, refresh it in ice water, and drain well. Peel the onion and garlic clove and finely dice or chop both. Peel only the lower third of the green asparagus, trim the ends, and chop the asparagus into large pieces. Peel, wash, and roughly dice the potatoes. Heat the olive oil in a soup pot and sauté the diced onion until translucent. Then add the diced garlic, asparagus pieces, and potato cubes, top up with the vegetable stock, and simmer covered for about 15 minutes over medium heat. Purée the spinach with some of the vegetable cooking water. Purée the soup and strain it, then stir in the puréed spinach. Season to taste with salt, sugar, and nutmeg, and stir in the crème fraîche. Garnish the soup as desired.