Summary

Ingredients

• 300 g asparaus, white
• 1 liter stock, (asparagus stock)
• 2 tablespoon butter
• 3 tablespoon flour
• 200 g cream
• Pepper, colored, from the mill
• salt
• sugar
• Nutmeg, grated as freshly as possible
• Crème fraîche
• Chives, cut into rolls

Print Recipe Pin Recipe

Instructions

1. Since I prepare asparagus more often during the season, always boiling the peel and ends of the asparagus in lightly salted water with a little butter and sugar for about 15 minutes, removing them with a slotted spoon and disposing of them, I prepare an ideal basis for mine Soup before. I let this broth cool down, freeze it and use it again to cook asparagus next time. I repeat this until the end of the asparagus season, each time also boiling the fresh peel and ends beforehand. Depending on the frequency, the taste of the broth becomes more and more intense. Of course, you have to add some water, salt, sugar and butter if necessary so that the amount of broth remains constant.
2. When I prepare the soup, I first cut the peeled asparagus into bite-sized pieces. I boil the peel and ends one last time and then let the asparagus pieces simmer in this old broth for about 10 minutes.
3. In the meantime, I prepare a roux, which I stir with a little asparagus stock and the cream and add to the stock with the asparagus. While stirring, I bring everything to the boil again briefly and vigorously and taste with sugar, pepper, salt and nutmeg. If the soup is still too thin, I bind it again with a little flour dissolved in a little water until I like the consistency. Before serving, I add 1 tablespoon of creme fraîche and 1 tablespoon of chives over the soup on each plate.