Seasonal Spring Potato Soup with Asparagus and Wild Garlic

Summary

Ingredients

• 750 ml water
• 3 sticks asparagus, for soup
• 30 g butter
• 1 pinch (s) salt
• sugar
• 3 potato (s), predominantly waxy or floury
• 1 handful wild garlic, fresh
• 3 slices toast bread, whole grain
• some milk or cream as needed
• 0.5 teaspoon ½ vegetable stock (paste)

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Instructions

1. Peel the asparagus. Boil the asparagus in the water with the butter, salt and sugar until soft. The bowl can also be cooked. If you want, you can add milk or cream. But it is not necessary because there is already butter on it.
2. Remove the asparagus from the broth when it is done. I ate the asparagus with another meal as a side dish and left a few pieces for the soup. I continued to boil the peels in the asparagus water and then removed them.
3. I add the 3 peeled and finely chopped potatoes to the asparagus broth obtained in this way and cook them until soft. If you want, you can also add a little vegetable stock, about 1/2 teaspoon. When the potatoes are soft, they are pureed with the blender and the washed and roughly chopped wild garlic is added. You can also chop it up again with the hand blender.
4. Now the remaining pieces of asparagus, which have been kept warm, are added and the cut and roasted toasted bread slices are prepared.
5. Put the soup on the plates and sprinkle the bread cubes on top and serve immediately.