Asparagus, potato and spring onion cream soup

Ingredients for 4 servings:

• 500 g asparagus
• 4 large potatoes
• 1 liter of broth
• 200 ml milk
• 1 medium-sized onion(s), diced
• 2 tbsp, heaped butter
• 2 tbsp, heaped flour
• 200 g cream cheese
• 100 ml cream
• 1 shot of white wine or lemon juice
• salt and pepper
• Sugar
• nutmeg
• 1 bunch of spring onions, finely chopped
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Dice the potatoes and slice the asparagus. Cook both together in the broth for 15 minutes. Then, drain and reserve 800 ml of the broth and make up to 1 liter with the milk. Sauté the diced onion in the butter and make a roux with the flour. Top up the roux with the milk and broth mixture and simmer for a few minutes while stirring. Stir in the cream cheese and cream and season with wine or lemon, salt, sugar, pepper, and nutmeg. Finally, add the finely chopped spring onions, parsley, asparagus, and potatoes to the soup. If you prefer the spring onions to be less crunchy, simply let them simmer a little longer.