Summary

Ingredients

• 1 kg asparagus
• Salt water
• 100 g wild arlic
• 3 tablespoon butter
• 80 grams flour
• 500 ml milk
• 2 tablespoon white wine vinegar
• 100 ml cream
• salt and pepper
• nutmeg

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Instructions

1. Peel the asparagus and boil it in lightly salted water. Cook the sticks for about 8 minutes, remove them from the water and set the stock aside. Wash the wild garlic, pat dry and chop finely.
2. Melt the butter in a large saucepan and sweat the flour in it. While stirring, pour on the asparagus stock first, then the milk. Let the whole simmer for about 15 minutes while stirring and season with salt, pepper and nutmeg.
3. Cut the asparagus into bite-sized pieces, add to the soup with the wild garlic and process everything with the hand blender. Add the vinegar and cream and season to taste.