500 g carrots
500 ml beef stock (cube)
cream
1 kg green asparagus
800 g pike perch fillets (or plaice)
salt, pepper, cardamom
Peel carrots and chop into small pieces. Cook them in
the soup until tender, then puree. Season with salt, pepper and cardamom
and refine with cream.
Boil asparagus until al dente.
Fry fillets on both sides.
