Clear Soup with Spring Vegetables and Parmesan Cheese

Peel white asparagus starting from the head end, remove woody ends, cut away only the ends of green asparagus. Peel carrots, shallot and kohlrabi.

Cut carrots diagonally into thin slices, asparagus diagonally into 3-4 cm pieces. Cut kohlrabi into fine strips, cut washed sugar snap peas diagonally in half. Finely dice the shallot, quarter the mushrooms, cut the spring onions into rings.

Heat olive oil in a saucepan, lightly sweat the vegetables – except for the spring onions – but do not brown. Deglaze with soup and simmer gently for 7 minutes.

Now add the spring onions and simmer for another 2 minutes. Season to taste with salt and pepper.

Serve the spring soup in soup plates and garnish with shaved Parmesan cheese and cress or fresh sprouts.

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