Summary

Ingredients

• 250 g asparaus, white
• 150 g apples
• 250 g potato (s)
• 1 liter vegetable broth
• 1 dl cream or single cream
• some butter
• some salt and pepper from the mill
• a little tarragon or chives for garnish, possibly
• some cream, whipped until stiff

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Instructions

1. Peel the asparagus, apples and potatoes and cut into pieces. Heat the butter in a deep saucepan and sauté the asparagus pieces, apples and potatoes, deglaze with the vegetable stock and simmer for about 15-20 minutes until soft.
2. Puree everything finely with the hand blender. Pour in the cream, bring to the boil again and season with salt and pepper.
3. Put the soup in preheated plates or soup bowls and pour a dollop of whipped cream on top. 1 - 2 leaves of tarragon or chives cut into small rolls go with the garnish.