Summary

Ingredients

For the soup:

• 250 g asparaus, white (broken asparaus)
• 250 g asparaus, reen
• liter ⅛ white wine
• 200 ml whipped cream
• Salt and pepper
• sugar
• butter
• lemon juice

For the soup:

• 20 green-lipped mussels
• 10 g butter
• 100 ml red wine, drier
• 1 medium shallot (s)
• Salt and pepper from the mill
• 200 ml cream

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Instructions

1. Peel the asparagus and break off the ends. Cover the ends of the bowls well with water, bring to the boil and let stand for 2 hours. Do not cook any more, otherwise the brew will be bitter.
2. Season 500 ml of the stock with salt, butter, sugar and lemon juice. Let the green and white asparagus boil in the stock for 15 minutes. Remove the green asparagus. Cut the white 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 1/8 liter of white wine and 200 ml of cream. Set aside the finished asparagus cream soup for later use.
3. Put the red wine in a saucepan with half a liter of water and cook the green-lipped mussels in it for 10 minutes. Peel the shallot and cut it into very small cubes. Steam the cubes in a small pan in the butter until translucent. Take the mussels out of the pot, remove the shells and harder spots. Put the mussel meat with the shallot cubes back in the stock. Score 2 chilli peppers and add to the soup. Add the cream and asparagus cream soup, cook for 5 minutes and season with salt and pepper from the mill.
4. Arrange and serve.