Summary

Ingredients

• 500 g asparaus, white
• 100 g asparaus, reen
• 1 liter vegetable broth
• 1 vanilla pod (s)
• 250 g sour cream
• 1 tablespoon flour
• 60 ml heavy cream
• Lemon juice
• salt and pepper
• nutmeg

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Instructions

1. Peel the asparagus, cut off the ends of the green only in the lower part.
2. Bring the vegetable stock to the boil, cook the asparagus in it until al dente, remove and rinse in cold water.
3. Cut green asparagus into pieces, cut off the tips from the white asparagus and set aside for filling.
4. Cut the remaining white asparagus into pieces, add to the soup with the vanilla pod and cook until the asparagus is very soft. Then puree finely. Mix the cream with the flour and stir into the soup with the cream. Season to taste with salt, pepper, lemon juice and nutmeg.
5. Warm up the white and green asparagus pieces in the soup and serve.