Ingredients for about 4 people:
1 kg white asparagus
250 g potatoes
1 large onion
50 g ghee (clarified butter)
just under 1 l vegetable stock
200 ml cream
herb salt
freshly ground black pepper
juice of ½ a lemon
¼ cucumber
200–250 g yoghurt
In addition:
fresh sprouts, e.g. chervil, radish, alfalfa
Method:
1. For the asparagus soup, wash and peel the asparagus, then snap off the woody ends.
2. Wash the potatoes with a vegetable brush, trim and dice them.
3. Peel the onion and dice it as well.
4. Heat the ghee and gently fry the diced onion and potatoes. Pour in the vegetable stock, bring to the boil briefly, then add the asparagus. Simmer for about 15 minutes.
5. Remove a few asparagus spears to use as garnish.
6. Add the cream to the soup and blend everything together. Season the soup with herb salt, freshly ground black pepper and lemon juice.
7. Allow the soup to cool slightly, then place it in the fridge.
8. In the meantime, wash and trim the cucumber, halve it lengthways, remove the seeds and dice it.
9. Cut the remaining asparagus spears into small pieces.
10. Before serving, stir the yoghurt into the cold soup. Then ladle the soup into bowls and garnish with the diced cucumber, asparagus pieces and sprouts.
My tips:
- Diced courgette can also be used as a garnish, but it doesn’t taste quite as refreshing.
- For finger food, pour the cold asparagus soup into small glasses and garnish with the pickled gherkins and sprouts.
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