Asparagus cream soup
- 2 bunches of white asparagus
- 2 liters of vegetable stock
- 150 ml of 18% fat cream
- 1 onion
- 1 tablespoon of butter
- dill for decoration
- Peel the asparagus.
- Chop the onions into cubes and fry in butter.
- Put the asparagus stems and onion cubes in a pot and cook until tender.
- Process with a blender and season with salt and pepper.
- Add the heads and cook for about 5 minutes.
- Serve sprinkled with chopped dill.