Green asparagus soup with crispy bacon cubes

Ingredients for 2 servings:

• 500 g asparagus, green
• 1 m.-sized onion(s)
• 2 garlic cloves
• 250 ml cream
• 1 liter vegetable broth
• some Parmesan, freshly grated
• salt and pepper
• Nutmeg, freshly grated
• 150 g smoked belly

Instructions

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

prepared in the cook processor

Sauté the quartered onion and garlic cloves in the cook processor for about 10 minutes at 130°C. In the meantime, trim the tough ends and tips from the asparagus. Set the tips aside for later. Cut the asparagus into pieces and sauté for about 5-7 minutes. Pour in the vegetable stock and cook for 15 minutes at 110°C. Replace the Stir Assist with the blade and puree everything on an intermittent basis. Replace the Stir Assist, add the cream, season to taste, and add some freshly grated Parmesan cheese. Simmer everything for another 15 minutes at 90°C. In the meantime, dice the asparagus belly. Fry in a pan. When it starts to crisp up, add the asparagus tips. Add the asparagus belly cubes and tips directly to the plate.