Summary

Ingredients

• 1 kg potato (s), floury cooking
• 250 g asparaus, reen
• 2 carrot (s)
• 50 g butter
• 3 cloves garlic
• 125 g bacon, diced
• 750 ml whole milk
• 0.5 ½ bunch chives
• salt and pepper
• sugar
• Chicken broth, granulated

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Instructions

1. Cut off the heads (upper quarter) from the asparagus and set aside. Cut the asparagus pieces into 1 cm sticks. Peel the potatoes, cut them into small pieces and cook them with the asparagus sticks in a little salted water until soft.
2. Meanwhile, peel the carrots and cut them into slices. Now blanch the asparagus heads in a little chicken stock, remove them and keep warm. Cook the carrots in the asparagus chicken broth until firm to the bite and keep just as warm. Later add the stock to the potatoes. Fry the bacon cubes in a pan and keep warm. Cut the chives into small rolls.
3. When the potatoes are soft, drain the water, add the butter, the squeezed garlic and the asparagus chicken broth and use the hand blender to chop everything up. Now fill up as much of the warm milk and continue mixing until the soup has a creamy consistency. Season to taste with salt, pepper, granulated chicken broth and possibly a pinch of sugar.
4. Arrange the finished soup on preheated plates with the carrots, the asparagus heads and the bacon cubes and finally sprinkle with the chives.
5. A baguette and a cold beer go well with it.