Green asparagus soup

Ingredients for 4 servings:

• 1 kg asparagus, green
• 2 shallots
• 2 tbsp oil
• Salt and pepper, from the mill
• 250 ml white wine
• 600 ml vegetable stock
• 4 tbsp crème fraîche
• 2 tomatoes
• 4 tbsp parsley, chopped
• Cayenne pepper
• 2 tbsp vinegar (fruit vinegar)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and peel the asparagus, trim the ends, and cut the asparagus into pieces. Peel and finely chop the shallots, sauté them in the oil with the asparagus pieces, season with salt and pepper, add the wine and stock, and simmer for about 15 minutes. Mix the crème fraîche with 2 tablespoons of water, salt, and pepper. Blanch the tomatoes, rinse, peel, deseed, and cut into small cubes. Remove a few asparagus tips from the pot. Add the parsley and half of the crème fraîche to the soup and puree. Season with vinegar, cayenne pepper, and salt. Ladle the soup into soup bowls with the asparagus tips and tomato pieces, and stir in the remaining crème fraîche.