White asparagus soup
Cut the white asparagus into 3 cm pieces and keep the cups separate. Put the asparagus pieces with 1 liter of water and the bouillon tablet and cook them for about 20 minutes until done.
Meanwhile cut the green asparagus into small pieces. Cook them together with the white cups in water with salt in about 3 minutes until done. Drain and keep separate.
Puree the asparagus in the stock. For an extra smooth soup, rub everything through a sieve and bring the soup back to the boil.
Add the whipped cream and cook for a few more minutes. Season with salt and pepper.
Add the green and white asparagus pieces and cups to the soup and serve immediately.
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