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🍽️ Creamy Potato and Asparagus Soup

276 kcal · 30 min · 4 servings

Ingredients

• 250 g green asparagus
• salt
• 0.5 tsp raw cane sugar
• 1 drop lemon juice
• 2 onions
• 600 g potatoes
• 75 g celeriac
• 1 parsnip
• 2 tbsp rapeseed oil
• 1.2 l vegetable broth
• 1 bunch radishes
• 0.25 bunch chives (5 g)
• 100 g whipping cream (30 % fat)
• pepper
• nutmeg

Instructions

1. 1. Thoroughly wash the asparagus.
2. 2. Cut off the woody bottom ends.
3. 3. Peel the bottom three centimeters of the stalks.
4. 4. Shave the stalks lengthwise into thin slices.
5. 5. Place the asparagus slices in a bowl.
6. 6. Add a pinch of salt, a pinch of sugar, and lemon juice.
7. 7. Mix everything well.
8. 8. Let the asparagus mixture sit for about 30 minutes.
9. 9. Peel the onions, potatoes, celery, and parsnips.
10. 10. Cut the vegetables into small cubes.
11. 11. Heat oil in a large pot.
12. 12. Sauté the prepared vegetables over medium heat.
13. 13. Sauté the vegetables for 3 to 4 minutes.
14. 14. Deglaze the vegetables with broth.
15. 15. Bring the soup to a boil.
16. 16. Reduce the heat to low.
17. 17. Simmer the soup for about 20 minutes.
18. 18. Wash the radishes.
19. 19. Slice the radishes into thin strips.
20. 20. Lightly salt the radishes.
21. 21. Wash the chives.
22. 22. Shake the chives dry.
23. 23. Cut the chives into small rings.
24. 24. Add the cream to the finished soup.
25. 25. Puree the soup until smooth.
26. 26. Season the soup with salt and pepper.
27. 27. Add a pinch of freshly grated nutmeg.
28. 28. Ladle the soup into bowls.
29. 29. Top the soup with the marinated asparagus.
30. 30. Top the soup with the radish strips.
31. 31. Garnish the soup with the chive rings.

Nutrition per serving

• kcal: 276
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 31 g