Green Asparagus Soup

Peel the white asparagus thinly from top to bottom in the lower third of the spears. The green asparagus does not need to be peeled. Cut the lower ends into small pieces (cut away woody parts completely). Wash both types of asparagus and drain.

Cut asparagus into pieces, put the heads aside. Wash and peel the potatoes and apple, remove the core from the apple and cut both into pieces.

Bring the vegetable soup to the boil and cook the vegetable and apple pieces for 20 minutes at low temperature with the lid on.

Puree the soup, add crème fraîche and cook the asparagus heads for 8 minutes at low temperature.

Season the asparagus soup with salt and freshly ground pepper.

Preparation Tip:

For example, smoked trout or trout dumplings go well with asparagus soup.

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