Ingredients:
150 gr mjölig King Edward potatis
6 cups water
1 cup dry white wine
3 tablespoons of vegetable stock conc
500 Article sense sparris
2 1/2 cup heavy cream
Salt and white pepper
Chives for garnish

Peel and cut the potatoes into small pieces. Peel and cut away “edge”-section on saving rice. Cut remaining asparagus into pieces.

Boil the potatoes with water, wine and fund of approximately 8 minutes. Add the asparagus and cook further for about 5 minutes, until the asparagus is soft.

Remove from heat and blend smooth with a hand blender. Strain soup through sieve minmaskig. Stir in the cream. Season with 1/2 teaspoon salt and 1 pinch white pepper. Place the soup in the fridge until it's really cold.

Add the ev. little cold water before serving the soup seems thick. Serve in a shot glass with västerbotten chips. Garnish with chives.