Asparagus cream soup

Ingredients for 4 servings:

• 500 g white asparagus
• 1 large white onion
• 3 tsp vegetable cream
• 200 g potatoes, floury
• 1 tsp vanilla sugar
• 250 ml Cremefine for cooking
• 500 ml vegetable stock
• 1 pinch of nutmeg
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Peel the asparagus and trim the ends. Trim the asparagus tips and set aside. Cut the remaining asparagus into 3 cm long pieces. Peel and finely dice the onion, then sauté it with the asparagus in a tall pot with 2 teaspoons of vegetable cream for about 3 minutes, stirring constantly. Meanwhile, peel and dice the potatoes. Sprinkle the asparagus with vanilla sugar. Deglaze with the cream and stock. Stir in the potatoes. Bring the asparagus soup to a boil briefly and simmer with the lid slightly open for 30 minutes, stirring occasionally. Remove from the heat and puree finely with a hand blender. Season to taste with a pinch of nutmeg and a little pepper. Cook the asparagus tips in the pan with 1 teaspoon of vegetable cream for about 5 minutes and serve with the asparagus soup.