Asparagus Cream Soup

Instructions

1. • 500 g asparagus (white)
   • 1000 ml water
   • 1 leaf laurel

   Peel the asparagus, put the peelings in a pot and fill it up with the water. Add the laurel leaf and bring to the boil.

2. • 50 g potatoes (floury)
   • 2 onions (medium sized)

   Peel the potatoes and onions and cut them into roughly 2 cm sized pieces. Cut off the tips of the asparagus and cook them in the asparagus stock for 5 to 7 minutes until tender.

3. • 1 tbsp oil

   Heat some oil in another pot. Add the onion pieces and sauté for 5 minutes over medium heat until colourless. Add the asparagus and potato and sauté for another 3 minutes. Pour the asparagus stock through a sieve and simmer for 15 minutes. Set the tips aside, the peels can be discarded.

4. • 1 tbsp oil
   • 2 tbsps parmesan (ground)

   In the meantime, heat some oil in a pan and toss the asparagus tips in it, add the Parmesan and continue to toss.

5. • 4 piches of salt
   • pepper
   • 4 tbsps parmesan (ground)

   Puree the soup, season with salt and pepper. Finish with the asparagus tips and Parmesan and serve.

Happy cooking and Mahlzeit!