Asparagus and wild garlic soup

Ingredients for 4 servings:

• 200 g asparagus, white
• 800 ml broth from asparagus cooking or chicken or vegetable broth
• 1 small onion(s), diced
• 200 g cream
• 1 organic lemon(s), zest
• 2 tbsp butter, cold
• salt and pepper
• Sugar
• 8 leaves of wild garlic
• Allspice d’Espelette
• Nutmeg, freshly grated
• n. B. vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and peel the asparagus. Trim off the bottom ends. Cut the peeled asparagus into small pieces. Heat the butter in a saucepan and sauté the asparagus with the diced onion. Pour in the asparagus stock, vegetable broth, or chicken broth. Add salt and sugar and simmer gently for about 15 minutes, until the asparagus is tender. Remove the soup from the heat, set aside the asparagus tips as a garnish, and puree everything with a hand blender until the soup is nice and creamy. Season with salt, piment d’Éspelette, lemon zest, and nutmeg. For the wild garlic pesto, finely chop the wild garlic leaves and process them with a little vegetable oil, salt, and pepper in a blender or with a hand blender until a pesto is formed. Foam the soup and place the softened asparagus tips (alternatively, pieces of marinated salmon trout or ham) on the plates as a garnish. Pour the soup over the dish and spread the wild garlic pesto on top. Tip: Pickled salmon trout pieces or ham also work well as garnishes.