John Myers
Ingredients for 6 servings:
- 600 g white asparagus
- 500 g potatoes, floury
- 400 ml milk
- 300 ml whipped cream
- 250 g crème fraîche or sour cream
- 200 g goat cheese, roll
- 1 tbsp butter
- Salt
- pepper
- 3 tbsp parsley, chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
unusual, baked variant
Peel the asparagus, cut into approximately 3 cm long pieces, and then halve these again lengthwise. Heat the butter and toss the asparagus in it for 3 minutes. Finely dice the potatoes, add them, and sauté briefly. Add the milk, cream, and crème fraîche and cook over medium heat for about 10 minutes. Season with salt and pepper. Remove from the heat and stir in the parsley. Divide the soup among 6 ovenproof mugs, top with the roughly diced goat cheese, and bake in a preheated oven at 220°C on the top rack for about 15 minutes. This soup serves 6 people as a starter.
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