Preparation time: 10 minutes
Cooking time: 20 minutes
 

1. Wash and peel the white and green asparagus; cut the potato into pieces. 
2. Cook the asparagus and potato in the water for 20 minutes. 
3. Purée the green asparagus with half a potato in a blender; pour into a bowl and set aside.
4. Purée the white asparagus in the same way.
5. Season both mixtures with fleur de sel, pepper and paprika. 
6. Blend in the cream. 

Presentation

1. First pour the green asparagus velouté into clear soup bowls. 
2. Gently pour the white asparagus velouté on top.
3. Garnish with oven-toasted croutons.