Summary

Ingredients

• 1 kg asparagus, fresh
• 1 ½ liters water
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 piece (s) butter
• 1 dash milk
• 50 g herb butter
• 45 grams flour
• 1 shot white wine
• 2 medium egg yolks
• 200 g sour cream
• 1 small bunch parsley
• 3 white bread, debarked
• some butter to toast the bread

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Instructions

1. Peel the asparagus, cut off the lower ends and place the peel in a large saucepan with 1.5 liters of water. Add salt, sugar, butter and milk and cook for about 30 minutes. Then remove the bowl and dispose of it. Save the asparagus water.
2. Now cut the peeled asparagus stalks into small pieces and add them to the hot asparagus water. Let the asparagus cook for about 20 minutes until it is soft. Then remove the asparagus, cut off the asparagus heads and put aside for later. Put the remaining stick pieces in a blender beaker and puree very finely. There must be no asparagus fibers left. Possibly pass the asparagus puree through a sieve again.
3. In the meantime, put the herb butter in a saucepan, let it melt and add 45 g flour. Process with a whisk to make a stoving finish. Now add all of the asparagus water in portions to the stoving and stir in until the soup is free of lumps.
4. Then mix the sour cream with the egg yolk, add to the hot but no longer boiling soup, stir well and add a dash of white wine. Put the asparagus heads you put back into the soup and heat. Cut the white bread into small cubes, toast in a little butter until golden brown and then degrease on kitchen paper. After cooling, add the croutons, along with the washed and chopped parsley, to the soup.