Ingredients:
  • 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
 
Method:
  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.

Presentation:
  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.