Asparagus foam soup

Ingredients for 2 servings:

• 300 g asparagus, fresh white, peeled and cut into approx. 3 cm long pieces
• ½ liter vegetable broth, previously cooked from the asparagus peels
• 1 onion(s)
• ½ tsp sugar, brown
• 100 g sour cream
• 1 shot of whipped cream
• 1 tsp lemon juice
• 1 tsp mustard
• 1 tbsp parsley, flat
• 1 tsp dill
• nutmeg
• salt and pepper

Instructions

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

based on asparagus peel broth, vegetarian, without egg, perfect for the 2nd day

Peel and finely dice the onions, and fry in oil or butter until translucent. Add the asparagus pieces, pour in the asparagus broth, and add the sugar. Bring to a boil and simmer for 15 minutes. Stir in the sour cream and heavy cream. Season to taste with lemon juice, mustard, ¾ of the chopped herbs, and spices, and bring back to a boil. Blend the soup with a hand blender until smooth and frothed. Sprinkle with the remaining freshly chopped herbs to serve. To make the broth, place the asparagus peels and ends in a saucepan the day before, cover with water, and simmer for 20-30 minutes. Strain the liquid through a sieve. The liquid will gain additional flavor if used to cook the asparagus. The broth can also be frozen.