Summary

Ingredients

• 2 handfuls rapeseed flowers, fresh, open
• 2 large rape leaves
• 4 medium potato (s)
• 1 small carrot (s)
• 1 medium onion (s)
• 1 dash sweet cream
• liter ⅛ stock from boiling asparagus
• Vegetable broth
• salt and pepper
• 50 g butter, first all oil

For decoration:

• 1 pair chervil leaves
• 1 dash pumpkin seed oil
• 1 pair rapeseed flowers
• Asparagus (leftovers)

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Instructions

1. The asparagus water and a few pieces of asparagus are leftovers from the day before.
2. Snap off the rape blossoms, cut the onion into rings or pieces and also peel and cut the small carrot. Toss these three things in the butter and fry lightly. The flowers at the end so that they don`t crumble too much and turn brown. Therefore only add it at the end.
3. Cook the peeled and finely chopped potatoes in the asparagus water until soft. Add a little vegetable stock paste or vegetable stock and season with salt and pepper.
4. Boil the potatoes until soft, add the rapeseed blossoms with the seared carrot and onion and cook again for approx. 5-10 minutes. Then puree everything with the hand blender and add sweet cream to the shot and stir. Let boil briefly and arrange on the plate.
5. It is decorated with rapeseed blossoms and crushed rapeseed blossoms, also with pumpkin seed oil. I also made chervil small and sprinkled over it and put pieces of asparagus in the soup.
6. The pumpkin seed oil, the chervil and the asparagus pieces can be omitted.
7. If you want, you can leave out the potatoes in this soup and cook with vegetable or meat broth instead of asparagus water. That is up to you.