Recipe for Cream of Green Asparagus Soup

How to make Cream of Green Asparagus Soup

1. 1. Slice the leek into half-moons. Snap off the woody ends of the asparagus and cut into pieces about 2 cm long.

2. 2. In a pot, heat the olive oil and sauté the leek. When it becomes translucent, add the asparagus and sauté for another 4 minutes, stirring.

3. 3. Pour the vegetable stock over the sautéed vegetables, add the seasonings, and cook for about 20 minutes on medium heat, covered. After this time, remove the asparagus tips – you will use them later for decoration.

4. 4. Season the soup with salt, pepper, and nutmeg. Add the cream and blend until smooth. Bring the soup to a boil and cook for another 2 minutes without covering.

5. 5. Toast the bread in a toaster, oven, or on a dry pan until it is crispy. You can also cut it into cubes and prepare croutons by frying them in a dry pan.

6. 6. Decorate the soup in a bowl with a few asparagus tips and fresh basil leaves. Serve with crispy bread.