Aspargus and Mushroom Soup

Step 1/4

• ½ onion
• 1 cloves garlic
• 1 tbsp olive oil
• 100 g mushrooms

• pot

Dice onion and slice garlic and mushrooms. In a pot, saute onions and garlic with a pinch of salt over medium heat. Add the sliced mushrooms

Step 2/4

• 250 g white asparagus
• 250 g green zucchini
• ½ l water
• salt

Cut out the hard part of the aspargus and add to the pot, reserving some of the tips. Add another pinch of salt. Add the zucchini to the pot along with the water, and let cook.

Step 3/4

• 50 g bacon
• ¼ lemon
• ½ head parsley
• black pepper

• frying pan

Add a bit of olive oil to a separate frying pan, and cook the bacon along with the reserved aspargus tips and the juice of half a lemon. Season with black pepper to taste and the parsley. Let cook until the bacon is crispy.

Step 4/4

• hand blender

With a hand blender, mash the zucchini and aspargus until you have a creamy sauce. Serve and garnish with the crispy bacon, parsley and aspargus tips.