INGREDIENTS

2 peoples/ 30mins

• Asparagus 200gr
• Potatoes 50gr
• Chicken stock 500ml
• Vianco Curry powder 3gr
• Garlic,Onion Bacon 10gr
• Thick cream 10ml
• Bay leaf 3gr
• Salt, pepper, olive oil, sugar…

Preparing:
Asparagus cut in length 5cm , spare 1 uncut asparagus to steam
Potatoes cut in square
Onion, garlic chop

Cooking
Heat the olive oil in the pot with chop garlic, onion, then put potatoes to stir fry until it golden, then put asparagus, bay leaf and chicken stock to simmer until potatoes turn soft. Off the fire, leave it cool, and grinding all the content then sieve

.
Recook the soup with 3 tsp of thick cream and add some salt, pepper, sugar, with  ½ tsp of curry powder to cook for another 5mins and test your taste then turn off the fire
Serve the soup with frying bacon and steam asparagus