Green asparagus soup with diced tomatoes

Ingredients for 2 servings:

• 500 g asparagus, green
• 1 shallot(s)
• 1 tbsp oil (germ oil)
• Salt
• 125 ml white wine
• 300 ml vegetable stock
• 2 tbsp crème fraîche
• Cayenne pepper
• 1 tomato(s)
• 2 tbsp parsley, finely chopped
• 1 tbsp vinegar (fruit vinegar)
• Pepper from the mill
• 1 tbsp water

Instructions

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

Clean, wash, and chop the asparagus. Peel and finely chop the shallot. Then, briefly sauté in hot oil in a pan with the asparagus and shallot, season with salt and pepper. Pour in the white wine and broth, cover, and simmer over low heat for about 12-15 minutes. Meanwhile, mix the crème fraîche with 1 tablespoon of water, a little salt, and pepper. Blanch the tomatoes, peel, quarter, deseed, and dice. Remove a few asparagus tips from the pan. Add the parsley and half of the crème fraîche to the asparagus soup. Purée and season with vinegar, salt, and cayenne pepper. To serve, ladle the soup, asparagus tips, and tomatoes into deep bowls and add the remaining crème fraîche.