Asparagus and Strawberry Soup

An asparagus recipe for gourmets:

Peel asparagus generously. Shorten the asparagus spears by half (!), cutting the ends into wheels. Put the asparagus peels and ~raedchen on with the soup and cook out for fifteen min with the lid closed. Now lift out with a skimmer.

The asparagus stalks in the broth form and make with closed lid meanwhile ten to twelve min scarcely soft. Lift out and set aside.

While the asparagus are cooking, carefully clean the potatoes, carrots and leeks, cut away the roots and cut into small pieces. Sauté in the butter. Extinguish with Noilly Prat and white wine.

Lift the asparagus spears out of the broth and keep warm. Add the soup to the vegetable mixture form and soften everything together with the lid closed. Then mash the vegetables together with the cooking liquid. Add the cream and bring the soup to a boil. Season to taste with salt and freshly ground pepper. Pour in the asparagus spears and let it get hot. Chop the chervil or possibly the dill and stir into the hot soup at the end.

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