Sweet potato soup with green asparagus

Ingredients for 2 servings:

• 2 m.-sized sweet potatoes
• 1 bunch of green asparagus
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 500 ml vegetable stock
• 2 tbsp olive oil
• 1 sprig(s) rosemary
• 150 ml milk, 1.5% fat
• Salt, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, as a starter or main course

Dice the onion and garlic. Peel and dice the sweet potatoes. Place them in a pot with 1-2 tablespoons of olive oil and sauté over medium heat for 3 to 5 minutes. Meanwhile, wash and trim the green asparagus. Trim the tips and set aside. Cut the rest into pieces about 4 cm long. Deglaze the sweet potatoes with vegetable stock, add the asparagus pieces and bring to a boil briefly. Cook over medium heat for about 10-12 minutes. In the meantime, briefly sear the asparagus tips in a pan with olive oil and rosemary. Then cover and sauté over low heat. When the potatoes and asparagus are tender, puree thoroughly with a blender. Stir in the milk and let everything warm through briefly on the stove over low heat. Add a little freshly ground salt to the soup, serve and garnish with the asparagus tips.