Asparagus soup special à la Didi

Ingredients for 8 servings:

• 1 liter of asparagus peel broth
• 500 g white asparagus (broken asparagus)
• 500 g asparagus, green
• ¼ liter white wine
• 200 ml whipped cream
• 50 g pine nuts
• e.g. salt and pepper
• n. B. sugar
• e.g. butter
• e.g. lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

without flour, starch or sauce thickener

Roast the pine nuts in a non-stick pan without fat. Peel the asparagus and snap off the ends. Bring the peels and ends to a boil and let it steep for 2 hours. (Do not boil further, otherwise the broth will become bitter). Season the broth with salt, butter, sugar, and lemon juice. Let the asparagus simmer in the broth for 15 minutes. Remove the green asparagus. Finely chop the white asparagus and puree it in the broth. Cut the green asparagus into approximately 1 cm pieces and add it back in. Pour in 1/4 liter of white wine. Whip the cream until stiff and add half of it to the soup. Bring the soup back to a boil and season with salt and pepper. Ladle the soup into bowls or soup cups, add a dollop of whipped cream to each bowl, and sprinkle with the toasted pine nuts.