Asparagus Cream

Method

1. In a saucepan, melt a knob of butter with a drizzle of olive oil over medium-low heat (butter is optional, you can use only oil).
2. Finely slice a shallot and add it to the pan. Cook gently, being careful not to burn it.
3. Dice potatoes into small cubes and add them to the saucepan.
4. Remove the fibrous ends of the asparagus. Slice the stalks into rings. Reserve the tips for garnish (especially the larger ones).
5. Add the sliced asparagus stalks to the saucepan. If some tips are small, you can add them as well.
6. Cover the vegetables with vegetable broth. Add a pinch of salt. Cover and cook for about 20 minutes until the vegetables are tender.
7. Meanwhile, heat a small pan with a knob of butter and a drizzle of oil. Sauté the reserved asparagus tips until lightly crispy, or to your liking. Set aside.
8. Once the soup is cooked, blend it with an immersion blender to your desired consistency. Adjust with extra broth if too thick. Taste and adjust salt.
9. Serve the cream in bowls. Garnish with the sautéed asparagus tips, a drizzle of pepper jelly (optional), and a dollop of sour cream. Alternatively, you can blend the sour cream into the soup if you prefer, but the chef recommends adding it on top to extend the soup's shelf life.