Ingredients

• 1 bunch of green asparagus
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 3 small potatoes
• 1.25 liters vegetable broth
• salt, pepper, 1 teaspoon thyme

Preparation

1. Rinse asparagus, break off the tough and woody ends (they will break in the right place on their own). Cut off pieces with heads (about 3-4 cm), cut the stems into 2 cm pieces.
2. Heat olive oil in a pot and soften the onion cut into small cubes. Towards the end add chopped garlic.
3. Add peeled and diced potatoes and fry, stirring occasionally, for about 3 minutes.
4. Pour in hot broth and bring to a boil. Season with salt, pepper and thyme. Cook covered for about 5 minutes.
5. Add asparagus stems (except the heads - tips) and cook for about 5 minutes until vegetables are soft.
6. Blend the soup in a standing blender into a smooth cream.
7. Pour back into the pot, add asparagus heads (if thick, you can cut them lengthwise into 2-4 parts) and cook for another 2-3 minutes on minimal heat. Season with salt and freshly ground pepper.