Summary

Ingredients

• 300 g asparaus, white
• 300 g asparaus, reen
• 1 ½ liter vegetable stock
• 1 teaspoon sugar
• 2 leeks
• 180 g cream cheese, 30%
• 1 tablespoon parsley
• 0.25 teaspoon ¼ dill tips

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Instructions

1. Peel the asparagus and cut into pieces. Cook in the broth with the sugar for 15 minutes. Clean and chop the leek, add after 10 minutes. Finally stir in the cream cheese. Season with a little lemon juice, salt, pepper and nutmeg. Add the herbs just before serving.
2. Serve with multigrain bread.