Summary

Ingredients

• 1 liter broth made from asparagus peels
• 500 g asparaus, white (broken asparaus)
• 500 g asparaus, reen
• 0.25 liter ¼ white wine
• 200 ml whipped cream
• 50 g pine nuts
• Salt and pepper
• sugar
• butter
• lemon juice

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Instructions

1. Roast the pine nuts in a coated pan without fat. Peel the asparagus and break off the ends.
2. Bring the peel to the boil and let it stand for 2 hours. (Do not cook anymore, otherwise the brew will be bitter). Season the stock with salt, butter, sugar and lemon juice. Let the asparagus cook in the stock for 15 minutes.
3. Remove the green asparagus. Cut the white broken asparagus into small pieces and puree in the stock. Cut the green asparagus into pieces approx. 1 cm in size and add again. Pour in 1/4 liter of white wine.
4. Whip the cream until stiff and add half of it to the soup. Bring the soup to the boil again and season with salt and pepper.
5. Divide the soup into plates or soup bowls, pour a dollop of whipped cream into each and sprinkle with the roasted pine nuts.