Asparagus soup with prawns and bread

Ingredients for 4 portions

• 500 gGreen asparagus, fresh or frozen
• 1Yellow onion
• 1Potato
• 1 cloveGarlic
• 2 tbspButter
• 1 dlWhite wine
• ≈ 7 dlWater
• 2 cubesVegetable stock
• 2 dlDouble cream
• ½Lemon, juice
• to tasteSalt
• to tasteBlack pepper
• 250 gPrawns, peeled

On the side

• 8 slicesBread

Method

1. Snap off the woody ends of the asparagus. Cut off the tips and set them aside, and cut the rest into pieces. Peel and chop the onion and garlic, and peel and dice the potato.
2. Gently fry the onion, garlic and potato in the butter in a saucepan for a few minutes without letting them colour. Pour in the wine and let it bubble for a minute.
3. Pour in the water, crumble in the stock cubes and add the asparagus pieces. Bring to the boil.
4. Simmer the soup with the lid on for about 12 minutes, until the potato and asparagus are soft.
5. Blanch the asparagus tips in lightly salted water for 1–2 minutes and drain.
6. Blend the soup until smooth with a stick blender. Stir in the cream and bring back to the boil. Season with lemon juice, salt and pepper.
7. Serve the soup topped with the asparagus tips and prawns, with bread on the side.

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