Asparagus Soup with Wild Garlic

Classic white asparagus soup with fresh wild garlic and decorated with meringue – a seasonal soup as the young wild garlic leaves sprout in Spring. I garnished the soup with a light, slightly salted fluffy meringue and dusted it with green tea. It floats like a cloud on the surface and adds a crunchy texture.

 

6

fresh white asparagus – medium size

1,2 liter

water

1 nob

unsalted butter

200 cl

cream

4

egg whites

Bunch

wild garlic

 

salt, sugar and white pepper for seasoning

 

green tea powder for dusting