Ingredients

• 1 tablespoon olive oil
• 1 onion
• 1 leek
• 600 g potatoes
• 1 carrot
• 1 tablespoon butter
• 1½ liters broth
• 1 bay leaf and allspice berry
• pinch of turmeric
• 1 bunch asparagus
• 100 g melted cheese (cream cheese)
• 1/3 cup 30% or 18% sour cream for soups
• chives and dill

Preparation

1. In a larger pot with olive oil, sauté the diced onion until golden.
2. Trim the green leaves from the leek. Split the white and light green part lengthwise into 4 pieces, then rinse thoroughly. Cut into slices.
3. Add the leek to the onion and sauté stirring occasionally for about 3 minutes.
4. Add the peeled and grated carrot and sauté stirring for about 2 minutes.
5. Add the butter and the peeled and diced potatoes and sauté for 2 minutes stirring occasionally.
6. Pour in the hot broth, add the bay leaf and allspice berry and a pinch of turmeric, bring to a boil. Cover and simmer for about 15 minutes until the vegetables are tender.
7. In the meantime prepare the asparagus: snap off the tough and pale ends (they will break at the right point naturally). Rinse the green stalks and then slice them. The snapped pale ends will not be used (they are fibrous and tasteless).
8. Add the asparagus to the soup, reduce heat and simmer for about 1–2 minutes.
9. Keeping the soup on minimal heat, add the sliced melted cheese and stir until it dissolves. Finish the soup with sour cream, sprinkle with chives and dill. Serve with bread.