Yield: 4 servings
500 g white asparagus
2 tablespoons butter
200 g shallots, chopped
4 cups vegetable broth, from 1 cube
1/3 cup sour cream
150 ml dry white wine
1/2 tsp ground black pepper
Wash and trim the asparagus and cut into 5 cm pieces, heads reserved.
Sauté the onion in the butter until it’s soft in the soup saucepan. Add the pieces of asparagus (minus the heads) and steam for 5 minutes.
Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
Remove from the heat and puree with a hand-held blender until smooth.
Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for at least 5 minutes until the tips have softened.
Turn down the heat and add the sour cream and white wine. Do not boil. Season with ground black pepper.