Asparagus Soup Green and White with Filler

Summary

Ingredients

• 500 g asparaus, reen
• 500 g asparaus, white
• 4 medium potato (s)
• 300 g tartare or reduced-fat minced meat
• 1 liter vegetable stock
• 4 tablespoon crème fraîche or sour cream
• 0.5 ½ bunch parsley or cress
• a bit salt
• some pepper
• some mustard
• 2 tablespoons oil

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Instructions

1. Wash and peel the white asparagus and cut off the ends, cut off the ends of the green asparagus, wash and cut everything into pieces. Put some tips back.
2. Peel, wash and dice the potatoes and fry them briefly in a saucepan with the oil and deglaze with the stock. Add the asparagus. Let it boil.
3. Mix the tartare or mince with pepper, salt and a little mustard, twist into small dumplings in the palm of your hand and fry. Set the pan aside.
4. After about 20 minutes the soup is ready to cook and can be pureed. Stir in the crème fraîche or sour cream. Heat the asparagus tips and dumplings in it, season with salt, pepper and garnish.
5. Sprinkle with parsley or cress.
6. Instead of the meatballs you can also use 100g of salmon cut into strips or two hard-boiled eggs cut into cubes or a few fried prawns.