Seasonal spring potato soup with asparagus and wild garlic

Ingredients for 2 servings:

• 750 ml water
• 3 stalk(s) asparagus, for soup
• 30 g butter
• 1 pinch of salt
• Sugar
• 3 m.-sized potatoes, mainly waxy or floury
• 1 handful of wild garlic, fresh
• 3 slice(s) toast bread, whole grain
• some milk or cream as needed
• ½ tsp vegetable broth (paste)

Instructions

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

Peel the asparagus. Cook the asparagus in the water with the butter, salt, and sugar until tender. The skins can be cooked along with the asparagus. If desired, you can add milk or cream, but this is not necessary because it already has butter on it. Remove the asparagus from the broth when it is cooked. I ate the asparagus as a side dish with another meal and left a few pieces over for the soup. I boiled the skins further in the asparagus water and then removed them. I add the three peeled and chopped potatoes to the resulting asparagus broth and cook them until tender. If you like, you can also add a little vegetable broth, about 1/2 tsp. When the potatoes are tender, puree them with a hand blender and add the washed and roughly chopped wild garlic. You can also puree this again with a hand blender. Now add the remaining asparagus pieces, which were kept warm, and prepare the sliced ​​and toasted bread. Ladle the soup into bowls, sprinkle the toast cubes over the top, and serve immediately.