Summary

Ingredients

• 2 sweet potato (s)
• 1 bunch asparagus, green
• 1 medium onion (s)
• 1 clove garlic
• 500 ml vegetable stock
• 2 tablespoon olive oil
• 1 sprig rosemary
• 150 ml milk, 1.5% fat
• Salt, freshly ground

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Instructions

1. Cut the onion and garlic into small cubes. Peel and dice the sweet potatoes. Put in a saucepan with 1 - 2 tablespoons of olive oil and simmer over medium heat for 3 to 5 minutes. Meanwhile, wash and clean the green asparagus. Cut off the tips and set aside. Cut the rest into pieces about 4 cm long.
2. Deglaze the sweet potatoes with the vegetable stock, add the asparagus pieces and bring to the boil briefly. Cook over medium heat for about 10-12 minutes.
3. In the meantime, fry the asparagus tips briefly in a pan with olive oil and rosemary. Then cover with a lid and simmer on low heat.
4. When the potatoes and asparagus are done, puree them thoroughly with the hand blender. Stir in the milk and let everything on the stove heat up again briefly.
5. Add some freshly ground salt to the soup, arrange and serve garnished with the asparagus tips.