Summary

Ingredients

• 500 g asparaus, peeled
• 250 ml milk
• 3 tablespoon crème fraîche, or sour cream
• 100 g potato (s), floury (peeled and diced)
• 1 leek (or 2 small sticks)
• 60 g butter
• salt
• pepper
• nutmeg
• water

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Instructions

1. Put asparagus tips aside! Cut the remaining asparagus into pieces and the leek into rings. Sauté the leek in part of the butter and season with salt, add the asparagus pieces and potato cubes and sauté. Pour milk and a little water, simmer for about 20 minutes.
2. Puree the soup in a blender, add creme fraîche or sour cream, season with salt and pepper, season with nutmeg, refine with the remaining butter and let the tips in the soup steep!