Ingredients

- a bunch of asparagus

- 1 shallot

- 1 potato

- whipping cream (as you like)

- 1 glass of white wine

- vegetable soup stock

- boiling water

Chop the shallot and sweat it in a pot with some olive oil.

Cut away the white part of the asparagus, the hard one, and chop them. Add the asparagus in the pot and stir. Leave the heat at medium high.

Wash and peel one potato. Cut it in small pieces, add it in the pot and stir.

Turn the heat high and add one glass of white wine and stir to let the wine evaporate.

Add boiling water to cover the asparagus. Add one teaspoon of vegetable soup stock and bring to boil again.

Let the veggies cook for half an hour, until the potatoes and the asparagus are cooked and soft. Use animmersion mixer toget a smooth and soft cream.

If your soup has some hard asparagus parts in the cream, you can filter the soup with a colander or a food masher.

Add 2 tblspoons of whipping cream and mix. Serve in a bowl, you can decorate it with some extra whipping cream. Serve warm.