Asparagus cream soup with green asparagus

Ingredients for 4 servings:

• 500 g asparagus, green
• 40 g butter
• 40 g wheat flour or spelt flour
• 900 ml stock (asparagus stock)
• 200 g cream
• n. B. Salt
• n. B. sugar
• 1 pinch of nutmeg
• some vegetable oil for frying
• some butter for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, vegetarian

Put the butter in a saucepan and melt over medium heat. Then add the flour and sweat for one to two minutes, stirring constantly, until translucent. Make sure the roux doesn’t burn. Now add the cold asparagus stock to the roux in small portions, stirring constantly, and bring to a boil. Season to taste with sugar, salt, and nutmeg and let simmer for two to three minutes, stirring frequently. Next, trim off the woody end of the asparagus and slice the asparagus diagonally. Place a pan on the stove and heat some vegetable oil and butter. Once the butter has melted, add the asparagus slices and season with salt, sugar, and nutmeg. If you have some asparagus stock left over, you can add two tablespoons of it and sweat the asparagus for three to four minutes. Add the cream to the soup and bring back to a boil, stirring constantly. Season again if necessary. Serve the soup and serve the green asparagus as a garnish. Watch the video here: https://www.youtube.com/watch?v=6VkiEidRMlo&t=5s