Summary

Ingredients

• 500 g asparaus, reen
• 1 shallot (s)
• 1 tablespoon oil (germ oil)
• salt
• 125 ml white wine
• 300 ml vegetable stock
• 2 tablespoon crème fraîche
• Cayenne pepper
• 1 tomato (s)
• 2 tablespoon parsley, finely chopped
• 1 tablespoon vinegar (fruit vinegar)
• pepper from the grinder
• 1 tablespoon water

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Instructions

1. Clean, wash and chop the asparagus. Peel and finely chop shallot. Then fry briefly in hot oil in a saucepan with the asparagus and shallot, season with salt and pepper. Pour in white wine and stock and cover and simmer over low heat for about 12-15 minutes.
2. In the meantime, mix the crème fraiche with 1 tablespoon water, a little salt and pepper. Scald the tomato, peel, quarter, core and dice. Take some asparagus tips out of the pot.
3. Add the parsley and half of the crème fraiche to the asparagus soup. Puree and season with vinegar, salt and cayenne pepper.
4. To serve, fill the soup with asparagus tips and tomatoes into deep plates and add the remaining crème fraiche.