Asparagus – Vanilla – Foam Soup … with Strawberry – Chutney …

Wash the asparagus "waste", put it in a saucepan and pour water over it. Bring to the boil briefly, remove from heat and let steep for 20 minutes. Drain and collect the asparagus water.

Cut half a peeled asparagus stick into thin slices. Bring the asparagus water, sugar and lemon juice to the boil briefly, simmer gently for three minutes. Take off the stove. Drain and drain.

Heat the asparagus water. Peel half a shallot and dice it finely. Melt the butter in a saucepan. Sweat the shallot a little. Sprinkle flour on top. Deglaze with the asparagus water. Stir until there are no more lumps.

Scrape out a quarter of a vanilla pod. Add salt, sugar, lemon juice, vanilla pod and pulp to the soup. Bring everything to the boil while stirring and simmer gently for three minutes. Take off the stove. Remove the vanilla pod. Pour in the coffee cream. Beat with the hand blender until frothy. Finally add the asparagus slices to the soup.

Peel half a shallot and chop it finely. Wash, clean and chop the strawberries. Rinse and drain half a teaspoon of peppercorns.

Heat the oil. Steam the shallot in it until translucent. Add the strawberries and peppercorns. Briefly sauté with. Deglaze with the vinegar. Stir in honey. Bring to the boil briefly and remove from the stove.

Put the soup in a deep plate. Spread the strawberry chutney on top. Garnish with basil and vanilla pod.