Ingredients
2 tbsp SABI butter
2 tbsp all-purpose flour
400 ml water/broth
1 piece large potato
100 ml SABI whipping cream
12 pieces asparagus
salt, pepper
Procedure
1. In a pot, melt the butter, add the flour and roast it until it starts to darken. Then pour in hot water/broth and add peeled, diced potato. Salt and pepper to taste.
2. Clean the asparagus and cut off the tips (set aside). Cut the rest of the asparagus into slices and add to the pot; finally, add the asparagus tips and cook for about 10 minutes.
3. When the asparagus is cooked, remove the tips from the pot (they will be served in the soup).
4. Blend the contents of the pot with an immersion blender and dilute with SABI whipping cream. Simmer briefly over low heat and season to taste.
5. Serve the soup with asparagus tips floating on the surface.
Enjoy your meal!
