Summary

Ingredients

• 600 g asparaus, white
• 800 ml poultry stock
• 150 g North Sea crabs or crayfish tails
• 2 tablespoon olive oil
• 1 teaspoon honey
• 1 tablespoon dill, chopped
• 0.5 ½ lime (s), the juice from it
• 200 g whipped cream
• 4 tablespoon white wine or broth
• 100 g crème fraîche
• salt and pepper
• 80 g butter, cold, diced
• some sugar

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Instructions

1. Peel the asparagus, cut off the woody ends. Cook the sticks with the skins and sections in the simmering poultry stock for 15 minutes. Lift out the asparagus. Pour the stock through a fine sieve and reduce by about a third.
2. In the meantime, cut off the asparagus tips and mix with the shrimp, olive oil, honey and dill. Season to taste with a splash of lime juice.
3. Cut the asparagus stalks into large pieces, add the cream, possibly wine (broth for children) and creme fraiche to the stock. Bring to the boil, puree finely with a blender.
4. Season the soup with salt, pepper, lime juice and sugar. Gradually mix in the butter. Pour the hot soup into deep plates or cups, sprinkle the asparagus and crab mixture on top and serve.