Bank holidays were great and we made a little family road trip to Raasdorf, Marchfeld – where we directly bought our potatoes and white asparagus from local producers. I love it so much! It gives me such a great feeling to buy and support local farmers and on the other hand to know that I get the best quality products which my family and I are going to enjoy.
Besides the great food you can take long and nice walks with the stroller and watch everything grow! If you’ve got any chance – go directly to local farmers next to you and support them! It’s not like in a supermarket where you buy things anonymously – you meet the people who work for your food! You’ll remember their faces and know who put so much effort and love in a product you’ll eat on your plate! It’s so worth a visit!!!
Decorate your soup with everything you desire – I made two variations to give you some inspiration. What you definitely have to use is some fresh lemon juice – it’s the finishing tough – you’ll receive a special fresh taste – so delicious!
- During our little walking tour I collected some flowers like daisies to decorate the potato asparagus soup, sprinkle with chives and some saffron on top.
- Decorate with green asparagus and green asparagus pesto and some chia seeds – so you’ll get a little crunchy bite in your soup.
Don’t forget the lemon! 🙂
- 3 Tablespoons sunflower oil
- 2 onions, peeled & chopped
- 1kg white asparagus (I bought them directly from the producer and there is always some broken asparagus available, which you don’t have to peel.)
- 500g potatoes, peeled and already cooked
- 2 Tablespoons caraway
- 5 garlic cloves
- 2 litre vegetable stock
- Variation 1:
- saffron or chilli powder
- Variation 2:
- green asparagus tins (if you make the pesto you’ll have them as a left over)
- green asparagus pesto
- chia seeds
- Put the sunflower oil in a big pan – add the onions and caraway and stir constantly for about 1 minute.
- Cut off the tins and put them on the side.
- Add the asparagus and potatoes and and mix till everything is lightly covered by the seasoning.
- Add the vegetable stock and garlic and bring the soup to a simmer. Let it cook for about 20 minutes.
- In the meantime you can start preparing the tins. Use another pan and add some water, sugar, butter and a pinch of salt in it. Bring to a simmer and add the tins – let it cook for 5 minutes till the asparagus tins are done. Take them out and rinse with cold water.
- Start preparing all other decoration items you desire and put them on an extra plate on the table so everyone can help himself.
- Whizz the soup with a handheld whisk until smooth. Add a splash more water if it looks a little thick.
- When you’re ready to serve, warm the soup gently. Serve extra toast on the side.
ENJOY YOUR SOUP & GUTEN APPETIT!