Potato and asparagus cream soup

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 250 g asparagus, green
• 2 carrots
• 50 g butter
• 3 cloves garlic
• 125 g bacon, diced
• 750 ml whole milk
• ½ bunch chives
• salt and pepper
• Sugar
• Chicken broth, granulated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut off the top quarters of the asparagus and set aside. Cut the asparagus into 1 cm sticks. Peel and finely chop the potatoes, then cook them with the asparagus sticks in a little salted water until soft. Meanwhile, peel and slice the carrots. Blanch the asparagus heads in a little chicken stock, remove them, and keep warm. Cook the carrots in the asparagus-chicken stock until al dente and keep warm. Later, add the stock to the potatoes. Brown the bacon cubes in a pan and keep warm. Cut the chives into small rolls. When the potatoes are tender, drain the water, add the butter, crushed garlic, and asparagus-chicken stock, and puree everything with a hand blender. Add enough warm milk and continue blending until the soup has a creamy consistency. Season to taste with salt, pepper, chicken stock granules, and a pinch of sugar, if desired. Serve the finished soup on warmed plates with the carrots, asparagus heads, and bacon cubes, and finish with chives. Serve with a baguette and a cold pilsner.