Asparagus soup with Riesling

Ingredients for 4 servings:

• 250 g asparagus, white
• 50 g asparagus, green
• n. B. water
• 1 tsp salt
• 1 tsp sugar
• lemon juice
• 1 tbsp buttermilk
• 1 shallot(s)
• 1 tbsp flour
• 250 ml cream
• Salt
• Sugar
• lemon juice
• n. B. Wine (Riesling)
• possibly herbs
• possibly tomato(s), cut into strips

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

an ideal starter soup

Wash the asparagus, peel the white asparagus whole and the lower third of the green asparagus, and trim the ends. Finely chop the asparagus. Simmer the white asparagus in about 1 liter of boiling water with salt, sugar, a little lemon juice, and butter for about 5 minutes. Add the green asparagus and cook for a further 15 minutes. Remove the asparagus pieces, drain well, and set aside. Reserve the stock. For the broth, peel the shallot and finely dice it. Heat the butter in a saucepan and sauté the shallot in it. Sprinkle the flour over the asparagus and sauté briefly. Deglaze with the Riesling while stirring. Measure out about 700 ml of the asparagus cooking water and add it to the soup. Add the white asparagus pieces to the soup, pour in the cream, and simmer for another 5 minutes. Season to taste with salt, sugar, and a little lemon juice. Purée finely with an immersion blender or food processor. Add the green asparagus pieces and heat through. Serve garnished with herbs and tomato strips if desired.