Green asparagus shot with verbena foam and ham sail

Ingredients for 4 servings:

• 1 small onion(s)
• 1 small garlic clove(s)
• 1 tbsp olive oil
• ½ bunch asparagus, green
• 3 leaves of kohlrabi
• 300 ml chicken stock
• 1 cup of cream
• some salt
• some pepper, white
• 1 cup milk
• 2 tbsp lemon verbena, (verveine leaves)
• Salt
• ½ tsp soy lecithin
• some chili, dried, from the mill
• 4 slices of ham (Serrano)

Instructions

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

Finely chop the onion and garlic and fry in the oil. Cut the cleaned asparagus into pieces and add them, then pour in the stock. Finely chop the kohlrabi leaves (they give the soup a vibrant green color!) and add them. When everything is soft, puree, add the cream, season with salt and pepper, and bring back to a boil. Bring the verbena to the boil in the milk, strain, and add salt. Add the lecithin, heat, and mix in plenty of air with a hand blender before serving. Carefully dry the ham in the oven at around 50-60°C – be patient, it takes time! The length of time varies depending on the ham and the oven – just test it out! To serve: Carefully ladle the soup into glasses, spoon the milk foam on top, add some chili from the mill, and create a ham sail.