Cream of asparagus soup

Ingredients:

Cream soup

• 100 g of green asparagus
• 700 g of potatoes
• Onion - one bulb
• Olive oil
• Butter
• 800 ml chicken broth
• Salt, pepper and herbs to your taste

Topping

• 100 g of porcini mushrooms
• 130 g shallots
• 150 gr. Robiola d'Alba cheese

Preparation:

1. Wash the asparagus. Trim off 10 cm of the bottom. Reserve 3 tips for garnish. Cut the asparagus into 0.5 cm thick pieces.
2. Heat butter and olive oil in a saucepan, add finely diced potatoes, onion, and asparagus; season with salt. Fry briefly. Add warm chicken broth, covering the vegetables well. Cook for 8-10 minutes. Finally, add 3 of the tops of the potatoes and cook until tender.
3. Strain off some of the broth from the soup (you may need it for the cream if you don't get the desired consistency). Place the remaining broth in a blender, add finely chopped parsley and olive oil.
4. Beat everything until smooth and creamy. Pass through a sieve. Add salt and white pepper to taste.
5. Lightly sauté the garlic, shallots, and julienned porcini mushrooms in a frying pan with olive oil. Strain the Robiola d'Alba cheese through a sieve until creamy, then add olive oil and ground pepper. Make cheese dumplings. Place the mushrooms on the bottom of a plate and top with the cheese dumplings. Spoon the asparagus cream around the edges of the plate.