Creamy Asparagus Soup

For the asparagus soup, peel the asparagus and cut into coarse pieces. Dice the onion and sauté in a little oil in a pot until translucent. Add the asparagus and fry briefly.

Deglaze with a glass of white wine, reduce and then pour in the soup. Add the Rama Creme fine, sugar and vinegar and simmer for 15 minutes until the asparagus is cooked.

Finally, coarsely puree the soup so that a few pieces of asparagus remain.

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