Basil soup with white asparagus

Ingredients for 5 servings:

• 1 kg asparagus
• 5 bratwursts, fine, uncooked
• 600 ml cream
• 200 ml milk
• 6 pinch(s) salt
• 2 pinches of sugar
• 10 tbsp butter
• 6 tbsp flour
• 2 tsp vegetable broth (powder)
• 4 bunches of basil
• 2 onions
• 1 liter of water
• n. B. Pfeffer
• e.g. lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash and peel the asparagus, and trim off the woody ends. Cut the stalks diagonally into 2 cm pieces. Cook in a good liter of water with the salt, sugar, and 4 tablespoons of butter with the lid on for 10 minutes. Drain the asparagus, reserving the cooking water, season with the vegetable stock powder, and set aside. Peel and finely dice the onions. Wash the basil, shake dry, and pick off the leaves. Place the leaves in a blender and puree with the milk. Sauté the onions in 6 tablespoons of butter until translucent, dust with flour, and sweat briefly. Add the asparagus stock and cream, and bring to a boil. Season with salt, pepper, and lemon juice. Press the sausage meat out of the sausages and form them into small dumplings. Stir the basil puree into the soup. Whisk the soup again with a hand blender, add the asparagus pieces and dumplings, heat and let simmer for 8 minutes.