Spring Vegetable Soup with White Asparagus

Peel the asparagus, cut off the woody ends and cut diagonally into 2-3 cm (approximately 1 inch) long pieces. Rinse, trim and halve the snow peas. Peel the kohlrabi and cut into strips, holding some of the green tops aside. Peel the carrots and cut diagonally into thin slices. Peel the shallot and finely chop.

Sauté the prepared vegetables in hot oil in a pot. Pour in the broth and bring to a boil, reduce heat and simmer for about 15 minutes. Add a little more broth if needed during cooking.

Finally, add the basil and season with salt and pepper.