Green asparagus soup with fennel and spinach

Ingredients

Directions

1. 1

   Prepare the lentils according to the package instructions. In the meantime, sort out the spinach, wash and pat dry. Clean and wash the fennel, put fennel greens aside for garnishing. Quarter the fennel, cut out the stalk, cut the quarter into pieces.

2. 2

   Wash and clean the asparagus and cut off the woody lower ends. Cut the stalks into pieces. Peel and chop the onion.

3. 3

   Heat the oil in a wide saucepan. Fry the diced ham until crispy, turning it over. Remove the dices from the pot. Melt the butter in the frying fat. Sauté the asparagus, onion and fennel for about 1 minute, turning until colourless.

4. 4

   Add the stock and season with salt, pepper and nutmeg. Simmer at medium heat for about 15 minutes.

5. 5

   In the meantime, drain the lenses. Roast pumpkin seeds in a pan without fat for about 2 minutes while turning. Let cool down on a flat plate. Wash parsley, shake dry, pluck off leaves and chop.

6. 6

   Mix lentils with parsley and ham cubes. Add 150 g crème fraîche and spinach to the soup and puree finely. Season to taste with salt, pepper and nutmeg.

7. 7

   Arrange the soup in deep bowls. Stir the rest of the crème fraîche until smooth and drizzle the pumpkin seed oil over the soup. Spread 2 tablespoons of lentil mixture on each. Sprinkle with pumpkin seeds and garnish with fennel green.

8. 8

   Add the remaining lens mixture.