Fine potato and asparagus soup

Name: Fine potato and asparagus soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 375 g new potatoes; 40 g streaky smoked bacon; 125 g Whipped cream; 7-10 Tbsp white pepper; 7-10 Tbsp a few squirts of lemon juice; 1 potty Chervil or 1 bunch of parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt
1 pinch Sugar
375 g new potatoes
40 g streaky smoked bacon
125 g Whipped cream
7-10 Tbsp white pepper
7-10 Tbsp a few squirts of lemon juice
1 potty Chervil or 1 bunch of parsley

Directions

1
Wash and peel the asparagus and cut off the woody ends. Boil the asparagus skins and ends in 1 l water, add salt and sugar and simmer for about 10 minutes
2
Cut the asparagus into small pieces. Peel, wash and finely dice the potatoes. Dice the bacon as well
3
Drain the asparagus shells and collect the stock. Cook the asparagus in the stock for about 12 minutes. Take out
4
Cook the potatoes in the stock for about 12 minutes and puree them in it. Whip cream until semi-stiff and fold in
5
Season soup with salt, pepper and lemon juice. Heat the asparagus in it. Leave the bacon out until crispy. Wash the herbs and remove the leaves (chop parsley). Sprinkle soup with bacon and herbs before serving