Spring herb soup

Ingredients for 2 servings:

• 200 g white asparagus
• 200 g zucchini
• 1 garlic clove(s)
• 25 ml white wine
• 500 ml vegetable stock
• 2 handfuls of herbs (spring herbs), e.g. chervil, sorrel, borage, burnet, parsley, chives
• Salt and pepper, black, freshly ground
• olive oil
• 50 ml cream, crème fraîche or sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with asparagus and zucchini

Peel the asparagus, trim off the bottom end, and cut into pieces about 5 cm long. Roughly dice the zucchini and grate the garlic clove. Heat olive oil in a large saucepan and sauté the asparagus and zucchini for about 10 minutes. Remove the asparagus tips and set them aside. Add the garlic and deglaze with white wine. When the wine is almost reduced, add the vegetable stock and bring to a boil. Meanwhile, finely chop the herbs and add them to the soup. Purée with a hand blender until the soup reaches the desired consistency. Stir in the cream, crème fraîche, or sour cream. Ladle the soup into bowls and place the asparagus tips in the soup.