Summary

Ingredients

• 1 kg asparagus, including the peel
• 1 liter water (spring water), pure
• 1 teaspoon, leveled Himalayan salt
• some asparagus (some stalks)
• 3 potato (s), cooked
• 100 g herbal cream cheese
• 0.5 liter ½ milk, organic, low in fat
• 200 g poultry sausae, cut into small cubes
• 6 teaspoons coconut oil, organic, native
• 1 box cress

Print Recipe Pin Recipe

Instructions

1. First the washed asparagus is peeled and the peels are boiled in 1 l pure spring water (seasoned with only half a level teaspoon of Himalayan salt). Now remove the asparagus shells (the easiest way is to cook in the asparagus or pasta pot with a sieve insert, then you don`t have to `fish` for that long after the last bowls) and cook the asparagus in the cooking water. Save the cooking water.
2. The next day, bring the cooking water to the boil again - cook some asparagus spears cut into pieces. Add the organic milk, the herbal cream cheese and the boiled potatoes and puree everything with the hand blender. Let the diced poultry sausage warm up briefly in the soup. Makes a delicious, extremely `asparagus` tasting light soup.
3. Before serving, add 1 teaspoon of organic virgin coconut oil to each plate. This melts in the soup and gives it a very special taste. Finally, put some cress on each plate and enjoy!
4. For us, this soup is a by-product of every asparagus meal.