Asparagus Soup with Crispy Toasts

• onion↗2

  sliced into rings

• butter↗25g g
• asparagus↗650g g

  (after trimming the tough ends)

• vegetable broth↗1l l
• frozen peas↗350g g
• baguette↗8 тонких скибочок

  or small roll (white or seeded)

• forest nut butter↗1 ст. л. tbsp

  plus a drop for serving

• soft goat cheese (package)↗150g g
• blanched forest nuts25g g

  toasted and coarsely chopped

• pea shoots↗жменя

Step-by-step instructions

1. 1

   In a large pot melt the butter, add the onion sliced into rings and sauté over medium heat until translucent.

2. 2

   Trim the tough ends from the 16 thinnest asparagus spears (about 5 cm) and set them aside. Cut the remaining asparagus into large pieces, add to the onion and sauté for a few minutes, then pour in the vegetable broth, cover and bring to a boil. Simmer for 10 minutes, then uncover, add the frozen peas and cook for another 2 minutes.

3. 3

   Blend the soup with an immersion blender until smooth and creamy, return it to the pot, season with salt and black pepper to taste, and, if needed, thin with a little water.

4. 4

   Meanwhile, boil the set‑aside asparagus ends in salted boiling water until tender (2‑3 minutes), drain and pat dry on paper towels.

5. 5

   Toast the baguette slices on a dry skillet or in the oven until golden, spread them with forest nut butter, then top with soft goat cheese, garnish with a few asparagus tips and sprinkle with the chopped blanched forest nuts. Ladle the soup into bowls, place a toast in each, add a handful of pea shoots, drizzle with a drop of nut oil and serve the remaining toasts on the side.