Spring soups

Today we would like to introduce you to three soups that you can make into a light, balanced meal with just a few ingredients.

Cream of asparagus soup (serves 4)

Prepare only the back part of 1 bunch of green asparagus and cut into 1 cm pieces. Peel 100 g of floury potatoes and 2 spring onions and also cut into 1 cm pieces. Heat 1 tbsp rapeseed oil in a pan and sauté the spring onions briefly first. Then add the potato and asparagus pieces and continue to sauté the vegetables for about two minutes. Add 1-2 teaspoons of vegetable stock and deglaze with 1 dl of white wine. Add 5 dl water and simmer for twenty minutes. Finally, puree the soup with a hand blender and season to taste with a little salt and pepper. Add 2 tablespoons of crème fraîche just before serving.

Divide the soup between four soup plates and sprinkle with chopped parsley. Serve with crusty bread.

Cream of potato soup with wild garlic pesto (serves 4)

Peel about 300 g of floury potatoes and cut them into large cubes. Roughly chop 1 onion . First fry the chopped onion in 1 tbsp rapeseed oil and then add the potatoes. Deglaze with 1 tsp vegetable stock and 5 dl lukewarm water . Leave the soup to simmer on a low heat for 30 minutes before pureeing it with 1 dl of cream.

For the pesto: Take 1 bunch of well-washed wild garlic and roughly chop it. Put a little wild garlic to one side and put the rest in a blender jug with 1 dl sunflower oil, rapeseed oil or olive oil and 20 g grated Parmesan. Toast a handful of pine nuts in a pan without adding any fat and pour them into the blender jug. Blend all the ingredients well and season with a little pepper - the pesto is ready.

Arrange the soup on four soup plates and draw a nice pattern with the pesto. Finally, garnish the soup with the remaining coarsely chopped wild garlic. Serve with toasted bread cubes and a dollop of cream.

Bouillon with spinach pancakes (serves 4)

Beat 2 eggs and whisk them with 1 dl milk and 1 dl cream. Cut 100 g of fresh spinach leaves into fine strips and add to the egg mixture. Sieve in 100 g flour and season with pepper, nutmeg, garlic and curry. Heat 1 tbsp rapeseed oil in a frying pan. Pour in half of the egg mixture and allow to set. Turn the mixture so that it turns a light brown color on both sides. Repeat this process for the second part of the mixture. Allow the omelettes to cool slightly and cut them into thin strips about 0.5 cm wide and about 3 cm long.

Mix 3 teaspoons of vegetable stock with 8 dl of boiling water. Place the "Flädlis" in the soup bowl and pour the hot vegetable stock over them. Garnish the soup with some chives. Bread is a good accompaniment.

We wish you a good appetite.