A more wonderful asparagus recipe:
Clean or peel the celery, carrot, zucchini and onion and cut them into slices, quarter the zucchini slices another time.
Heat the oil in a frying pan, add the vegetables and cook at a medium temperature for a few minutes until al dente.
Heat the clear soup and whipping cream in a saucepan. Fold in the curry powder and butter.
In a saucepan, bring water to a boil and season sufficiently with salt. Stew the fish fillet pieces in it for one minute (the water must not make) (**). Lift the fish fillet pieces out of the water with a slotted spoon and add to the vegetable form. Add cayenne pepper and olive oil and mix.
Beat the curry-beaters-clear soup with a hand mixer (***) and divide it evenly into deep plates. Add the fish and vegetable mixture.
Asian variation: The soup gets an Asian touch if you replace the whipped cream with coconut milk and add a little bit of lemongrass. Instead of celery and carrots, sugar snap peas, Thai asparagus, bell peppers, etc. are also suitable.
(*) Instead of fish fillet cubes you can also use poultry breast cubes.
(**) The fish cubes stay nice and juicy if they cook at 80 to 90 °C, the water must not make in any case.
(***) So that the cream soup can be foamed well, it should be hot, but do not make.
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