* I always boil the asparagus shells and end pieces that are left over from asparagus dishes and have made asparagus water that is suitable for asparagus cream soup or, as here, for one of the soups, the special kind of soup.
I added butter, salt and a pinch of sugar to this asparagus water. Then I peeled two smaller beetroot tubers and cut them into small pieces, as well as peeled 4 potatoes and cut them into small pieces, added to the asparagus broth and cooked them until soft. To round it off, add a little vegetable stock.
When the potatoes and beetroot are soft, they are chopped / pureed with the hand blender. Finally, add the finely chopped nettle tips and the soup is ready. These are not cooked, but given raw. The heat makes them blanch and no longer burn.
The soup tastes great. The color of the soup is red due to the addition of the beetroot.
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