The season for asparagus is here. There’s green and white asparagus to choose from, but today, I have taken the white one to make it really creamy. Its a very easy dish to prepare, and tastes best when you still do have some bits and pieces to bite.
- 1 bunch of white asparagus (~ 400g)
- 2 tbsp butter
- 2 tsp potato starch flour
- salt to taste
- 1 tsp vegetable stock
- dash of nutmeg
- 250ml creme fraiche
- 1 cooked potato, cleaned and diced
- 5 cups of water
- Shave the asparagus clean. Wash and save the skin.
- In a pot with 5 cups of water, boil the asparagus skin and 1 potato.
- In the mean time, cut the asparagus in 3cm pieces, leaving about 5 cm to the end of the tip aside. Add this to the pot (except the tips) and boil for 20 mins.
- Remove the shaved skin from the pot, leave only the diced asaparagus behind.
- Using a food processor (best is a hand blender) blend the mixture together until it is very creamy.
- Add butter, potato starch to the soup and bring it to boil
- Add cream fraiche and the tips of the asparagus, add nutmeg, vegetable stock and salt to taste
- Boil and cook for another 10 minutes.
Serve hot. Garnish with some greens and a dash of pumpkin seed oil.
Note: You may add onions and garlic (diced, browned and blended) if you want the soup to be a little “stronger”