Green spring soup

Ingredients for 4 servings:

• 750 g asparagus, green, without tips
• 2 shallots
• 1 tbsp butter
• 400 ml vegetable stock
• 400 ml veal stock
• 200 g peas, also frozen
• ½ lemon(s), the peel and the juice
• salt and pepper
• 4 king prawns
• 4 slices of bacon
• 4 asparagus, tips, green, approx. 10 cm long
• 1 tbsp butter
• Chervil leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

green asparagus meets peas, can be prepared vegetarian

Peel the lower third of the asparagus and trim off the woody ends. Cut into approximately 1 cm pieces. Peel and dice the shallots. Peel the shrimp, wrap them in bacon, and skewer them. Melt 1 tablespoon of butter in a saucepan and sauté the shallots until translucent. Add the asparagus pieces and sauté for about 5 minutes. Pour in the stock and bring to a boil. Add the peas and simmer for another 5 minutes. Purée the soup and, if necessary, pass it through a sieve to remove the pea skins. Season with salt, pepper, lemon juice, and lemon zest and keep warm. Halve the asparagus tips lengthwise. Heat the remaining butter in a pan and sear the shrimp and bacon skewers all over. Remove and set aside. Sear the halved asparagus tips in the butter as well. Serve the soup with the shrimp and bacon skewers, asparagus tips, and chervil leaves. Vegetarians can use only vegetable stock and omit the shrimp and bacon skewers. This recipe serves 8 people for a multi-course meal.