Summary

Ingredients

• 1 kg asparagus or more, just the skin it
• 1 ½ liter liquid (asparagus boiled water and, if necessary, water)
• 5 spears or more asparagus
• possibly sugar
• 1 tablespoon chicken broth, instant, or less
• 100 ml white wine
• 200 g sour cream or sour cream mixed with sour cream
• 1 egg yolk
• 40 g butter
• 3 tablespoon, heaped flour
• 100 g crayfish tails, cooked from the refrierated counter
• some lemon zest
• lemon juice
• 4 lovage leaves
• n.B tarragon
• salt and pepper

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Instructions

1. Place the asparagus peels in 1.5 L liquid (asparagus stock and possibly water). Depending on the amount of water added, add the chicken stock and sugar to the liquid, especially if you add a lot of water and fresh asparagus. Let the asparagus peels simmer for 15 to 30 minutes.
2. Peel the fresh asparagus and also add its peels to the stock. Add the wine. Cook the asparagus spears until they are soft, which takes at least 10 minutes. Then take it out, cut into bite-sized pieces and set aside.
3. Mix the sour cream and possibly sour cream with the pepper and egg yolk.
4. Heat the butter in a soup pot and stir in the flour. Pour some asparagus boiling water through a sieve, stir well and bring to the boil. Continue stirring for 2 minutes on a low heat, then gradually fill up with the rest of the asparagus cooking water.
5. Stir in the sour cream and egg mixture. Season to taste with salt, pepper, sugar, lemon juice and zest and possibly wine.
6. Add the crayfish and the asparagus pieces. Add the lovage and tarragon. Possibly reheat the soup a little, but do not boil it.