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Cut the tips about 0.8 inches from the asparagus and set them aside. Cut off the hard bottom of the asparagus and chop the rest into fairly even pieces.
Chop the small onion and the 2 cloves of garlic. Peel 2 small floury potatoes and cut them into pieces. Bring 1.2 litres to a boil in a kettle.
Place a large pan on the stove, add a dash of olive oil and fry the onion and garlic until translucent. Then carefully pour 1.2 litres of boiled water from the kettle into the pan.
Add 2 crumbled chicken stock cubes. Stir well using a wooden spoon. Add the chopped green asparagus (not the tips) along with the floury potato pieces.
Stir everything together and let it simmer for about 20 minutes. Blend the soup until it's smooth using a blender or immersion blender. Season with salt and pepper.
You can also pass the green asparagus soup through a fine sieve. Add the green asparagus tips, turn down the heat and let it cook for another minute.
Serve the green asparagus soup with lightly whipped cream and a small handful of (garlic) croutons. Serving tip: you can also serve the asparagus soup in a mug in a small portion, enjoy!