Potato and asparagus soup

Name: 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; 375 g Potatoes; 125 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 40 g streaky smoked bacon; 1 Pot of chervil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt
375 g Potatoes
125 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
40 g streaky smoked bacon
1 Pot of chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Put the peel in 1 litre of boiling salted water and let it stand for about 30 minutes. In the meantime cut the asparagus into small pieces. Drain the asparagus peel and catch the stock.
2
Cook the asparagus in the stock for about 12 minutes, remove. In the meantime wash, peel and chop the potatoes. Cook the asparagus in the stock for about 12 minutes and take out 3 tablespoons of potato cubes. Puree the remaining cubes into the stock.
3
Whip the cream slightly and stir in half. Season soup with salt, pepper and lemon juice. Heat the asparagus in it. Cut the bacon into small cubes and leave them crispy in a pan without fat.
4
Wash the chervil, pluck the leaves. Put the rest of the cream as a blob on the soup. Serve the soup sprinkled with bacon and chervil.