Summary

Ingredients

• 500 g asparaus, white
• 3 medium tomato (s)
• 5 sprigs basil
• 3 sprigs parsley, smooth
• 40 g butter
• 30 g flour, type 405
• 1 teaspoon sugar
• some salt and pepper
• 100 ml cream
• 1 teaspoon lemon juice, freshly squeezed
• 1 cube vegetable stock

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Instructions

1. Wash and peel the asparagus, cover the peel with 10 g butter, 1 teaspoon sugar in 1 L vegetable stock and cook for 10 minutes, then pour through a sieve.
2. Wash tomatoes, cut crosswise, place briefly in the stock, rinse with cold water, remove the skin and stems and dice.
3. Sweat the flour in the remaining butter, pour the stock, bring to the boil while stirring constantly, season with salt and pepper.
4. Cut the asparagus diagonally into 3 cm pieces and cook in the stock until just soft.
5. Wash and chop the basil and parsley sprigs, mix with 1 teaspoon lemon juice, 100 ml cream and the tomato cubes and add to the soup.