Summary

Ingredients

• 4 medium potato (s), peeled and roughly diced
• 8 spear / s asparagus, green, cut into approx. 2 cm pieces
• 1 medium onion (s), peeled and roughly diced
• 1 liter vegetable stock, preferably organic
• 125 g crème fraîche
• 1 shot white wine, to deglaze
• 2 dashes olive oil

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Instructions

1. Heat the olive oil in a saucepan and fry the onions and potatoes in it for about 2 - 3 minutes over a medium temperature. Deglaze with the stock and bring to the boil and simmer until the potatoes are cooked through ..
2. Then fry the asparagus in a pan with a little olive oil and when it has turned some color, deglaze with a dash of white wine. Wait until the white wine has boiled down and then add the asparagus to the soup. Simmer for about 5 minutes, then try to see if the asparagus is soft. Remove the soup from the heat and puree with a hand blender.
3. Add the crème fraîche and mix vigorously again.