Summary

Ingredients

• 1 small onion (s)
• 1 small clove garlic
• 1 tablespoon olive oil
• 0.5 ½ bunch asparagus, green
• 3 kohlrabi leaves
• 300 ml poultry stock
• 1 cup cream
• a bit salt
• some pepper, whiter
• 1 cup milk
• 2 tablespoon lemon verbena (verbena leaves)
• salt
• 0.5 teaspoon ½ soy lecithin
• some chilli, dried, from the mill
• 4 slices ham (Serrano-)

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Instructions

1. Finely chop the onion and the Knofi and let them sauté in the oil. Cut the cleaned asparagus into pieces, add and pour the stock. Finely chop the kohlrabi leaves (they give the soup an intense green!) And add.
2. When everything is cooked soft, puree, add the cream, season with salt and pepper - briefly boil again.
3. Bring the verveine to the boil in the milk, strain and season with salt. Add the lecithin, heat and mix in plenty of air with the magic wand before serving.
4. Let the ham dry carefully in the oven at approx. 50-60 ° C - be patient, it will take time! How long varies a lot depending on the ham and oven - just try it out!
5. Serving:
6. Carefully pour the soup into glasses, spoon the milk foam on top, put some chilli from the grinder on top and put on a ham sail.