Purple Asparagus Cream Soup

Prepare the ingredients:

- my leek, then thinly cut,

- peel garlic and cut into large pieces,

- wash asparagus and cut into pieces 2.5 cm long,

- my green onion (we will need only the white parts), cut into pieces.

Let's start cooking. We put a large saucepan with a thick bottom on medium heat and heat it well. Then pour in the olive oil, spread the young onion (the white parts of the green onion) and cook, stirring, for 3 minutes (until the onion becomes soft and translucent).

Now add the garlic, mix and cook everything together for another half a minute. Spread the pieces of asparagus, cook for a minute, stirring.

Pour in vegetable broth (or just pure filtered water), spread leeks, pieces of lemon peel (it should be freshly taken from lemons). Bring the contents of the pan to a boil, then turn down the heat and cook everything until the asparagus becomes soft - about 10-15 minutes. Purple asparagus loses its beautiful color during heat treatment and becomes greenish.

Remove the pan from the heat and let the soup stand for 10 minutes. Pour it into a blender bowl, add cream, pour lemon juice. Mix the contents of the bowl with an immersion blender for a minute - until the mass becomes homogeneous, smooth and creamy.

Taste the cream soup, add salt, ground black pepper (preferably freshly ground), if necessary, more lemon juice. After pouring the soup back into the pan, bring it to a boil, then spread it out on deep serving plates. Decorate the soup with Tahini paste and herbs to your taste. The flowers of chives and young greens look very beautiful.

Serve immediately until the cream soup has cooled down.

Bon appetit!