Cream of Asparagus Soup

For the asparagus soup, first peel and finely dice the onions. Peel the potatoes as well and cut them into small cubes. Cut away the bottom end of the asparagus and peel the stalks. Cut off about 3 cm at the tip and cut the remaining stalks into rough pieces.

In a saucepan, melt the butter and sauté the diced onion until translucent. Add sugar, salt and pepper. Add the asparagus pieces and tips and the potatoes. Pour in vegetable soup. After about 5 minutes, remove the asparagus tips and set aside as a soup garnish.

Simmer the rest of the soup for another 20 minutes. Then finely puree and possibly pass through a sieve. Stir in the whipped cream.

To make a nice foam, pour the soup into a 500 ml siphon bottle. Close well and froth with 2 cartridges. Keep the bottle warm in a hot water bath.

To serve, divide the asparagus tips among soup bowls or glasses. Splash the asparagus foam soup on top and serve immediately.

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