Spring asparagus soup

Ingredients for 4 servings:

• 500 g asparagus, fresh, peeled
• 960 ml water
• 55 g butter
• 3 tbsp flour
• Salt
• Pepper, white
• 2 egg yolks, whisked
• ¼ liter white wine
• 2 tbsp crème fraîche
• 1 tsp sugar
• 120 ml orange juice, freshly squeezed
• 1 pinch(s) nutmeg, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim and discard the tough ends of the asparagus, and peel the asparagus. Place the asparagus in a pot with the water and simmer gently for 20 minutes. Drain the asparagus and reserve the cooking water. Cut the asparagus spears in half, setting the top half with the tips aside. Melt the butter in another pot and gradually stir in the flour. Pour in the cooking water, add the cooked asparagus (not the tips), and season with salt and pepper. Cook for 5-6 minutes, stirring constantly. Purée the soup and return it to the saucepan. Let the soup simmer over very low heat. Do not bring it to a boil again! Whisk together the beaten egg yolks, wine, crème fraîche, and sugar in a deep bowl. Add the orange juice and nutmeg, along with the asparagus tips, and season to taste. Stir well and bring the soup to serving temperature, but do not allow it to boil again. Serve immediately.