Summary

Ingredients

• 500 g asparaus, reen
• 1 medium shallot (s), finely chopped
• 40 g butter
• 500 ml chicken or vegetable stock
• 100 ml cream
• salt and pepper
• Chive rolls
• Croutons

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Instructions

1. Peel the asparagus in the lower third, cut off the hard ends. Cut the sticks into pieces approx. 2 cm long. Steam the shallot in butter, pour in the stock and bring to the boil. Add the asparagus pieces and cook for about 15 minutes.
2. Puree finely with a hand blender. Add the cream, bring to the boil and mix again.
3. Season to taste and serve sprinkled with chives and croutons.