Summary

Ingredients

• 500 g asparaus, reen or white
• 1 large onion (s)
• 1 potato (s), floury cooking
• 1 tablespoon vegetable oil
• 0.5 tablespoon ½ vegetable stock, (instant)
• 200 ml cream
• 600 ml water
• 1 bunch herbs, frankfurters, fresh (chervil, parsley, basil, oregano)
• 60 g bacon, diced, mixed
• 75 g crab meat, (frozen)
• a bit salt
• some pepper, white
• some lemon juice

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Instructions

1. Wash and peel the asparagus and cut off the woody ends. Cut the upper half of the asparagus into pieces, the lower half into slices.
2. Wash, peel and cut the potato into large cubes. Peel the onion and cut into finer cubes. Wash the herbs, pat dry and finely chop.
3. Heat the oil in a saucepan, sauté the onion, pieces of asparagus and potatoes in it. Deglaze with water, bring to the boil, stir in the stock, season with salt and pepper. Cook on a low heat for 10 minutes, pour in the cream and simmer gently for another 10 minutes.
4. In the meantime, leave the bacon in the pan until crispy, then take it out and drain on a plate with kitchen paper. Swirl the asparagus slices in the bacon for 2-3 minutes, add the shrimps.
5. Puree the soup, season with salt, pepper and lemon juice, add herbs.
6. Serving:
7. Pour the soup up to 0.5 cm below the edge of the plate, add the asparagus pieces and crab meat (save a few pieces of crab) to the prepared soup and place 3 pieces of crab on top in the middle for the look, possibly add the final touch to the soup with chopped chervil .
8. A soup for real connoisseurs, velvety and soft in taste.