White Asparagus Cream Soup

For the cream of asparagus soup, peel and finely chop the onion, sauté in clarified butter, dust with flour and deglaze with soup stock. Peel and cut the asparagus and a potato and add to the soup. Pour in cream and simmer until vegetables are tender. Puree the soup and pass through a hair strainer.For the potato rings, peel the blue potatoes and cut lengthwise into thin strips with a peeler. Wrap a metal dressing ring with baking paper and wrap the potato strips on it, secure with twine. Fry the potato rings in hot deep-frying fat.

For the tempura herbs, make a liquid batter with flour, ice cubes, salt and water. Pull the herbs (e.g. nettle) through the batter and deep-fry in hot fat. Pour the hot cream of asparagus soup into an iSi bottle and spray into a soup bowl. Place the potato ring in the soup and serve with the tempura herbs.

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