Asparagus and Wild Garlic Soup

For the asparagus and wild garlic soup, peel the asparagus spears starting from the head end, remove the woody asparagus ends. Boil the peels with a pinch of sugar in 1 l salted water for 10 minutes. Strain and bring the broth to a boil again.

Rinse the wild garlic leaves with cold water and chop coarsely. Cut the asparagus spears into pieces. First cook the asparagus tips in the asparagus broth for about 5 minutes until al dente and lift them out. Now add the asparagus pieces and the wild garlic and cook for about 12 minutes. Towards the end of the cooking time, stir in the cream. Remove from heat and puree with a blender.

Stir in the ice-cold butter in flakes and season the soup with salt, pepper and a little lemon juice. Add the asparagus tips to the asparagus and wild garlic soup before serving.

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