Spring vegetable soup

ingredients

20 g butter 3 tbsp leek 1 tbsp garlic 3 pcs potatoes 1 liter vegetable broth 250 g asparagus 2 handfuls watercress 20 g Niva 200 ml cooking cream 1 pinch salt 1 pinch ground white pepper

step

1.

Fry the finely chopped leeks and the pressed garlic in hot butter. Add the diced potatoes and fry for about 5 minutes. Pour the hot broth into the pot, add the cleaned and cut into larger pieces asparagus.

2.

Later add the chopped watercress and crumbled Niva cheese. Let the soup go through the boil, blend and add the cream. Let it just go through the boil, season with salt and pepper.