Summary

Ingredients

• 500 g asparaus, white
• 800 ml vegetable stock
• 1 lemon (s), untreated
• 200 g cream
• 2 tablespoon butter, cold
• salt and pepper
• nutmeg

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Instructions

1. Peel the asparagus and cut into pieces two to three centimeters long. Bring the vegetable stock to the boil and let the asparagus peels steep for 25 minutes over a low heat. Pour the stock through a sieve into a saucepan, squeeze out the asparagus peels with a ladle, then throw them away.
2. Add the asparagus pieces with a strip of lemon zest to the stock and cook over a medium heat for 12 minutes. Remove 1/4 of the asparagus pieces from the stock and set aside. Remove lemon strips and puree the soup. Put the cream in the saucepan until just before the boil. Season with salt, pepper, nutmeg and a little lemon juice. Add the cold butter and froth the soup with the hand blender. Put the asparagus pieces that were set aside back into the soup, heat them up briefly and then serve.