Melt the butter in a pot, sprinkle the flour and mix until golden brown. Pour over the broth and mix. Add artichokes, spices, mix again and cook until soft, stirring occasionally. Mix the soup with an immersion mixer. Add the heavy cream.
Garnish the soup on a plate with grated cheese, croutons and parsley.
Wash the asparagus and cut a few asparagus heads (for garnishing the soup) and cook separately in water. Sauté the chopped onion until golden brown and then add cut up asparagus. Simmer for a while. Add water, diced potatoes and cook until soft. Mix the soup with an immersion mixer. Pour in the heavy cream and season with salt, pepper, nutmeg. Heat briefly.
Garnish on a plate with pieces of boiled asparagus heads, croutons and herbs.
Add diced and peeled sweet potatoes, carrots cut into wheels, ginger slices and broth. Cook until soft. Using a submersible mixer, mix the soup until smooth. Soften the soup with heavy cream or (half and falf) and you can add honey if you like.
Sauté the chopped onion and garlic on Ghee until golden brown. Add diced potatoes and squash (or pumpkin), mix and sauté for a while. Add vegetable broth and orange juice and cook until soft. Then mix the soup with an immersible mixer. Add heavy cream and season.
Garnish the soup on a plate with sour cream, herbs or seeds.