Summary

Ingredients

• 1 bunch asparagus, green
• 1 onion (s), white (or 2 shallots)
• 2 medium potato (s)
• 0.5 liter ½ vegetable stock
• 0.5 liter ½ milk, low-fat (1.5%)
• 1 dash white wine, (dry)
• 1 shot cream or cremefine
• 1 teaspoon butter
• Herbs, fresh for garnish

Print Recipe Pin Recipe

Instructions

1. Peel and dice the potatoes and onions.
2. Wash the asparagus, cut off the lower ends generously and divide the asparagus into even pieces.
3. Heat the butter in a saucepan and briefly sauté the asparagus, potatoes and onions in it. Deglaze with the white wine.
4. Then add the vegetable stock and milk.
5. Let the whole thing simmer for about 10 minutes.
6. When the vegetables are soft, strain them with the hand blender.
7. Finally, season to taste with salt and pepper and add a dash of cream (now the soup must no longer boil, otherwise the cream can curdle).
8. The soup can be served in glasses and garnished with the herbs.
9. I always serve some baguette or ciabatta with it.