Summary

Ingredients

• 500 g asparaus
• 4 large potato (s)
• 1 liter broth
• 200 ml milk
• 1 medium onion (s), diced
• 2 tablespoon, heaped butter
• 2 tablespoon, heaped flour
• 200 g cream cheese
• 100 ml cream
• 1 dash white wine or lemon juice
• salt and pepper
• sugar
• nutmeg
• 1 bunch spring onion (s), finely chopped
• 1 bunch parsley

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Instructions

1. Cut the potatoes into cubes and the asparagus into slices. Cook both together in the broth for 15 minutes.
2. Then collect 800 ml of the broth when pouring it off and make up to one liter with the milk.
3. Sauté the diced onion in the butter and make a roux with the flour. Fill the roux with the milk-broth mixture and simmer for a few minutes while stirring. Stir in the cream cheese and cream and season with wine or lemon, salt, sugar, pepper and nutmeg. Finally, add the finely chopped spring onions, parsley, asparagus and potatoes to the soup.
4. If you don`t want the spring onions so crunchy, just let them simmer a little more.