Ingredients

• 2 bunches of green asparagus
• 4 tablespoons butter or extra olive oil
• 1 onion
• 1 clove garlic
• 1 large potato
• 1.5 liters of broth
• 2 handfuls of basil leaves
• 1/3 teaspoon nutmeg
• 100 ml heavy sour cream
• 125 g Camembert or Brie cheese
• optional: sliced almonds or grated Parmesan

Preparation

1. Rinse the asparagus, snap off the hard and thick ends (they will break in the right place on their own), cut the stalks into 2 cm pieces.
2. In a pot melt 2 tablespoons butter or oil and cook the finely diced onion until translucent. Toward the end add minced garlic. Then add peeled potato cut into fine cubes and sauté, stirring occasionally, for about 5 minutes.
3. Add asparagus stalks (except the tips) and the remaining butter or oil and sauté, stirring occasionally, for about 2 minutes. Season with salt, pepper, nutmeg and mix.
4. Pour in hot broth and bring to a boil. Cook for about 5 minutes, then add asparagus tips (save a few for decoration) and cook for another 2 minutes.
5. Blend in a standing blender into perfectly smooth cream with the addition of sour cream, half of the Camembert cheese and basil. Season with salt and pepper if needed.
6. Serve with the reserved asparagus tips and small pieces of the remaining Camembert cheese. Decorate with basil. You can also sprinkle with browned almonds on the pan or grated Parmesan.