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In a large pot, fry the sliced spring onions in heated olive oil (3 tablespoons). After 4-5 minutes, add peeled and diced potatoes and sliced asparagus (cut off the heads beforehand and set aside).
Add water (1.3 l) and cook covered until the potatoes are completely soft (25-30) minutes. In the meantime, wash and drain the wild garlic leaves and add approximately 2/3 to the cooked soup, stir and let it simmer for 10 minutes under the lid but without boiling. Crush the rest of the leaves in a mortar or blender, add a pinch of salt, a spoonful of olive oil and the juice of half a lemon.
Fry the pine nuts briefly in a small pan, then remove and add a spoonful of olive oil, lightly fry the asparagus heads for a maximum of 5 minutes. Blend the contents of the pot with an immersion blender and season with salt as needed.
Decorate each portion with a spoonful of Greek yogurt or cream, toasted nuts and garlic pesto. Place roasted pieces of asparagus on top and season the finished servings with sumac. Add toasted bread.
NOTES: The soup has a fresh spring color and the aromatic flavors of wild garlic and asparagus combine perfectly with the boiled potatoes. In addition to the heads of asparagus and crushed garlic, a bowl of spring cream is also decorated with toasted croutons or whipped cream for an even creamier taste. Tasty sumac is also salty, so be careful with salting.
🍽 2,3 l ⏱ 45 MIN
SHOPPING LIST: ☉ green asparagus (thin) 500 g ☉ wild garlic 100 g ☉ spring onion 3 pcs ☉ potatoes 550 g ☉ olive oil 3 tablespoons + for pesto and asparagus ☉ pine nuts 70 g ☉ Greek yogurt 100 ml ☉ lemon 1 pc ☉ sumac, salt