Gourmet asparagus soup

Ingredients for 3 servings:

• 500 g asparagus
• Asparagus peels (leftovers from peeling)
• 1,200 ml water, approx.
• 100 g cream, approx.
• some stock powder, e.g. delicatessen stock
• 1 packet of vanilla sugar
• salt and pepper
• nutmeg
• e.g. potato(s), boiled, or roux
• Hollandaise sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Good use of leftovers

Peel the asparagus and boil the skins in the water. In the meantime, cut the asparagus into small pieces. Remove the skins from the cooking water, add the stock powder, spices, and vanilla sugar, and cook the remaining asparagus until soft. Remove a few asparagus pieces and set aside. Let most of the asparagus continue to simmer, add the cream, and puree everything once. If it’s too runny, you can add boiled potatoes or a roux to make it more creamy (if you have any hollandaise sauce left over from the day before, you can add that too). Season everything again to taste. Serve on plates and add a few asparagus pieces. Serve with fresh baguette or croutons.