Summary

Ingredients

• 1 kg asparagus
• 1 ½ liter vegetable stock
• 2 teaspoons sugar
• 30 g butter
• 1 squirt lemon juice
• 100 ml cream
• 200 g sour cream
• 1 ½ tablespoon mustard (honey mustard)
• salt and pepper

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Instructions

1. Peel off the asparagus and cut into pieces approx. 4 cm in size. Cook the asparagus pieces together with the sugar, butter and a splash of lemon juice in the vegetable stock for about 20 minutes. Then puree the asparagus in the broth with a hand blender. Add the sweet and sour cream and the honey mustard and bring to the boil again. Season to taste with salt and pepper. Serve hot.
2. Tip: To get a finer consistency, the soup should finally be poured or strained through a sieve so that the fibrous asparagus remains are filtered out.