How to make
Cut all the vegetables into medium-sized pieces. Leave a few tips of asparagus for decoration.
Heat 0.9 oz (25 g) of butter with olive oil and stew the onion and celery first, until they soften, then add the zucchini and potatoes and add a little salt to each newly added vegetable.
Cook for 3-4 minutes and add the asparagus with garlic and coriander (you can add the stems of green spice whole).
Pour the hot broth and boil for about 20 minutes or until all of the vegetables have completely softened and are fully cooked. Add as much water as needed.
Season with more salt and spices if you like (tarragon, parsley, white pepper and lovage are suitable).
Remove it from the heat and add another 0.9 oz (25 g) of butter, which will melt almost immediately and add a shiny and beautiful look to our dish. Blend it to your preferred consistency.
Heat the butter and olive oil for the croutons over medium to high heat. Bake/fry the asparagus tips first, then the sliced bread slices, until they're nicely browned and crispy.
Serve the zucchini soup with croutons and decorate it with asparagus.
The cream soup with zucchini and asparagus is ready.
