Domspatzen's asparagus cream soup with crayfish

Ingredients for 4 servings:

• 1 kg asparagus, or more, just the skin
• 1 ½ liters of liquid (asparagus cooking water and water if needed)
• 5 stalk(s) asparagus or more
• possibly sugar
• 1 tbsp instant chicken broth or less
• 100 ml white wine
• 200 g sour cream or sour cream mixed with sour cream
• 1 egg yolk
• 40 g butter
• 3 tbsp, heaped flour
• 100 g cooked crayfish tails from the refrigerated counter
• some lemon zest
• e.g. lemon juice
• 4 lovage leaves
• e.g. tarragon
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

ideal use of leftover asparagus cooking water and peels

Place the asparagus shells in 1.5 liters of liquid (asparagus stock and possibly water). Depending on the amount of water added, add chicken stock and sugar to the liquid, especially the sugar if adding a lot of water and using fresh asparagus. Simmer the asparagus shells for 15 to 30 minutes. Peel the fresh asparagus and add the shells to the stock. Add the wine. Cook the asparagus spears until soft, at least 10 minutes. Then remove them, cut them into bite-sized pieces, and set aside. Mix the sour cream and, if using, sour cream with pepper and the egg yolk. Heat the butter in a soup pot and stir in the flour. Pour in some of the asparagus cooking water through a sieve, mix well, and bring to a boil. Continue stirring over low heat for 2 minutes, then gradually add the remaining asparagus cooking water. Stir in the sour cream and egg mixture. Season to taste with salt, pepper, sugar, lemon juice and zest, and wine if desired. Add the crayfish and asparagus pieces. Stir in the lovage and tarragon. Reheat the soup slightly, if desired, but do not boil.