Serving Size: 4

Ingredients:

• 500 grams broccoli (med. head), cut in flowerets and the stem in pieces
• 3 med. potatoes, peeled and cut in pieces
• 1 vegetable bouillon cube
• 1 liter water
• salt and pepper to taste
• nutmeg
• cayenne pepper
• chive blossoms to garnish (optional)

Directions:

1. Place the cut up broccoli in a large pot.
2. Add the cut potatoes and 1 liter of water.
3. Add the vegetable bouillon and bring to a boil.
4. When the broccoli and potatoes are cooked al dente, puree.
5. Season to taste with salt and pepper, and the nutmeg and cayenne.
6. Garnish with the chive blossoms.

Note:

The chive blossoms are edible and add a nice extra note to the soup.

Serving Size: 4

Ingredients:

• 500 grams white asparagus
• 1 tsp. olive oil
• pinch sugar
• dash salt
• 250 milliliters soy cream or soy yogurt
• 1 tbs. grainy mustard
• 2 tsp. corn syrup
• nutmeg
• chive blossoms to garnish (optional)

Directions:

1. Using a vegetable peeler, peel the tough outer skin of the asparagus.
2. Cook the asparagus in water, with a bit of bit of olive oil, a pinch of sugar and a dash of salt.
3. Put the soy cream or soy yogurt in a small sauce pan.
4. Add the mustard and corn syrup and heat of a low heat.
5. Season to taste with salt and nutmeg.
6. Be careful with your seasoning, you want a sauce with a subtile flavor that will enhance the asparagus not overpower it.
7. Check the “doneness” of the asparagus using a fork. They should be soft, but not completely limp.
8. Arrange the asparagus on a serving plate and drizzle the mustard sauce over.
9. Garnish with the chive blossoms. You can also carefully cut the chive blossoms so that the petals are sprinkled over the sauce.