• 1 litre of chicken broth
• a bunch (250g) of white asparagus
• 1 onion
• 1 see
• olive oil
• 20g of butter
• Bay leaf
• whipping cream
• dried tomatoes with pumpkin seeds in oil with herbs OLE! a few per serving
Peel the asparagus and tear off the hard ends. Cut off the heads and cut the rest into slices.
Cook the onions, leek and parts of asparagus (without heads) in a saucepan in oil with butter. Add bay leaf and spices.
Gradually pour the broth. Keep on high heat for about 30 minutes.
Finally, reduce the temperature and add cream.
Puree until soup is smooth and silky. Top with dried tomatoes OLE!