Asparagus Soup with King Prawns

Peel the bottom third of the asparagus. Place the asparagus peelings in a saucepan and cover with about 200 ml (approximately 3/4 cup) water. Simmer, covered, for about 10 minutes. Strain stock. Cut off the asparagus tips and reserve for garnish. Chop the stalks. Peel and dice the onion and potatoes. Rinse the basil and thyme, shake dry and coarsely chop the leaves.

Sweat the onion in 2 tablespoons hot butter. Add the potatoes, asparagus stalks and white wine. Add the strained asparagus broth and vegetable broth, cover and simmer for about 10 minutes. Remove asparagus. Simmer potatoes for another 10 minutes, until softened.

Add herbs to soup and purée. Strain into a clean saucepan and let simmer until warmed through. Stir in the crème fraîche and season with salt and pepper.

Rinse the prawns, pat dry and sauté for 2-3 minutes in the remaining butter. Add asparagus tips and season with salt and pepper.