Recipe Konstantin Ivlev — the head of the Federation of professional chefs Russia
potatoes cut into small pieces and fry in olive oil, along with peas and asparagus until soft. Add crushed garlic, pour water or broth, salt and pepper. Boil the vegetable mixture until cooked potatoes. Beat blender or whisk until smooth, then rub all through a sieve to give mashed elasticity. Pour into bowls and garnish with diced tofu, sprinkle with herbs.