• 500 g (18 oz.) white asparagus
  • 500 g (18 oz.) green asparagus
  • 1 large potato
  • pepper, paprika and sea-salt,
  • 100 ml (6 tbsp.) liquid **crème fraîche
  1. Wash and peel the white and green asparagus; cut the potato into pieces.
  2. Cook the asparagus and potato in the water for 20 minutes.
  3. Purée the green asparagus with half a potato in a blender; pour into a bowl and set aside.
  4. Purée the white asparagus in the same way.
  5. Season both mixtures with sea-salt, pepper and paprika.
  6. Blend in the cream.

  1. First pour the green asparagus soup into clear soup bowls.
  2. Gently pour the white asparagus soup on top.
  3. Garnish with oven-toasted croutons or pork scratchings.
**make a facsimile of crème fraîche by adding a tablespoon of buttermilk to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks.