|100 g||Floury boiling potatoes|
|0,4 l||Vegetable broth|
|150 g||Green asparagus|
|Pepper & Salt|
|30 g||Wild garlic|
For asparagus soup peel potatoes with wild garlic, cut into small cubes and fill into a pot. Add the broth and cook for 15 minutes. Peel the white asparagus and cut into pieces. Peel green asparagus only in the lower third and cut into pieces. Puree the potatoes. Add the asparagus to the soup and bring to the boil briefly. Let the soup simmer at medium temperature for 10 minutes. Stir the cream into the soup and season with salt and pepper. Rinse wild garlic and dry in a salad spinner. Remove the thicker stems from the wild garlic. Cut the leaves of the wild garlic into fine strips. Season the asparagus soup with wild garlic shortly before serving.