Green asparagus soup

A simple healthy spring soup

Ingredients:

• 1 litre chicken broth (Recipe here)
• 500 gr green asparagus
• 15 cl cream
• 2 Potatoes
• 1 Onion
• 30 gr butter
• Salt
• Pepper

Utensils:

• 1 medium recipient

Steps:

1. Peel the asparagus and remove 1 cm from the bottom.
2. Cut the asparagus in pieces, the onion and potatoes into cubes.
3. Melt butter in a pot.
4. Cook the onions until they turn translucent, then add the asparagus and stir for 2 minutes.
5. Add the chicken broth, the potato cubes, salt, and pepper.
6. Cook for 25 minutes on a low heat. Make sure to leave the lid on the pot.
7. Use a mixer to thoroughly mix the soup.
8. Add cream before serving.

Tips and tricks:

1. When serving the soup later, make sure to add the cream at the last minute. Cream tends to turn when left alone for several hours/days. Also, its taste and texture are at it’s best when freshly served.
2. It’s not recommended to freeze a soup that contains cream. If you wish to do so then freeze it before adding the cream.
3. The asparagus heads can be kept separate and added later into the soup as a decoration/extra crunch. It is considered that the head of the asparagus contains the most taste. It’s up to the cook if they prefer to incorporate this taste in the soup itself or add it after the soup has been mixed.