Asparagus cream soup

Ingredients for 2 servings:

• 500 g asparagus (soup asparagus)
• 500 ml broth
• 1 tbsp butter
• 1 pinch of salt
• 1 tsp flour
• 100 ml white wine
• some parsley
• 125 g whipped cream
• 1 egg yolk
• Pepper, white from the mill
• Nutmeg, freshly grated
• lemon juice
• possibly ham, cut into strips or
• shrimp(s)
• possibly croutons made from white bread

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and peel the asparagus, and trim the heads to about 4 cm in length. Set the heads aside and cut the remaining asparagus into small pieces. Bring the broth to a boil in a saucepan. Add 1 teaspoon of butter and a pinch of sugar, then add the asparagus pieces. Simmer over medium heat for 20 minutes until soft. Then puree in a blender. Melt the remaining butter, sprinkle over the flour, and sauté until golden brown, stirring occasionally. Pour in the white wine. Stir in the pureed asparagus soup and bring to a boil. Add the asparagus heads and simmer gently for about 8 minutes. Wash the parsley, shake dry, and finely chop. Whisk the cream until semi-stiff. Whisk the egg yolk with half the cream. Remove the soup from the heat and slowly stir in the egg-cream mixture. Season to taste with nutmeg and lemon juice. Ladle the asparagus cream soup into bowls and garnish with the remaining whipped cream and parsley. You can serve it with cooked ham strips or white bread croutons. Tip: Double the batch if necessary and then freeze the rest.