Spicy Asparagus Cream

2.2 lbs. asparagus

½ onion

1 celery stalk

1 carrot

1 potato (7 oz.)

6 Ecodoses of water

4 tbsp of fresh cream

1 hot pepper

Salt

1 Peel the potato and carrot. Cut them into small cubes. Cut the celery and onion into slices. Clean the asparagus by cutting and removing the white part of the stems. Remove the tips leaving them intact, cut the green stems into slices.

2 Put all the vegetables into the pot, add 6 Ecodoses of water and the chopped red pepper. Close the lid and cook for 15 minutes after the first whistle.

3 Let the steam vent gradually, then open the lid. Remove 10-12 asparagus tips and put them aside. Blend the rest with an immersion blender.

4 Add the asparagus tips kept aside, pour the cream, adjust the salt if necessary and thicken the cream for 5 minutes on medium heat. Serve hot.