First peel the asparagus, then boil the peeled asparagus in water with 1 tablespoon of sugar and 1 tablespoon of salt for 40 minutes. Take the cooked asparagus out of the pot and set it aside.
Do not throw away the cooking water, but put the asparagus sections and pods back in the water and cook them for another 30 minutes on low heat. As the next step, sieve off the water so that it is clear again.
Now mix a classic roux with butter and flour. Pour on the cream and gradually add the sifted asparagus water, stirring constantly. Season the soup with lemon juice, nutmeg and pepper (optionally an egg yolk). Cut off the heads of the asparagus that you have set aside and set the heads aside. Put the asparagus back in the soup. Now turn everything into a creamy soup with a hand blender.
Just before serving, reheat the soup and add the asparagus heads.
Tip: Optionally, you can also add asparagus broken pieces in small pieces for more bite.
Sprinkle the soup with cress and serve.
Steven prepared this recipe as a starter on Tuesday, July 21st, 2020 in the program “The Perfect Dinner” - Day 2 in Potsdam.
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