Potato soup of a special kind

Ingredients for 2 servings:

• ¾ liter stock (asparagus water) *
• 2 beetroot bulbs
• 4 m.-sized potatoes
• 1 handful of nettles (tips)
• Salt ,
• Sugar
• butter
• Vegetable broth, granulated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Recycling leftovers

* I always boil the asparagus peels and ends that are left over from asparagus dishes and have made asparagus broth, which is perfect for asparagus cream soup or, as here, for one of the soups, a special kind of soup. I added butter, salt, and a pinch of sugar to this asparagus broth. I then peeled and chopped two small beetroot bulbs and four peeled and chopped potatoes, added them to the asparagus broth and cooked until soft. To round it off, I added a little vegetable broth. When the potatoes and beetroot are soft, I puree them with a hand blender. Finally, I add the finely chopped nettle tips, and the soup is ready. These are not cooked with the soup, but added raw. The heat blanches them and prevents them from burning. The soup tastes delicious. The color of the soup is red thanks to the addition of the beetroot.