Petritschhof Potato Soup with Asparagus and Air-Dried House Ham

For the potato soup Petritschhof with asparagus and air-dried house ham peel asparagus, cut off end pieces and cut asparagus into bite-sized pieces. Add to the soup together with butter and a pinch of sugar and cook for 15-20 minutes. Lift out asparagus and drain.

Dice the peeled potatoes and cook in the asparagus soup for 10-15 minutes. Add whipping cream and puree everything with a hand blender in the pot. Season soup with salt, pepper and lemon juice. Add asparagus pieces again and heat in the soup.

Pluck the chervil leaves, finely chop them together with the wild garlic leaves and add to the soup. Cut the raw ham into fine strips and sprinkle over the soup. Serve the Petritschhof potato soup with asparagus in preheated cups and decorate each with a small cream.

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