Asparagus cream soup

Ingredients for 4 servings:

• 1 kg asparagus, fresh, good German white asparagus (preferably fresh from the market)
• 2 egg yolks, fresh
• 1 shot of lemon(s)
• Salt
• 1 pinch(s) of sugar
• 2 tsp chicken broth, granulated
• 2 liters of water, approximately
• 3 tbsp flour
• 3 tbsp butter
• 1 bunch of fresh chives for decoration
• 50 ml cream

Instructions

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

A perfect leftover recycler!

Cook the peeled asparagus in about 2 liters of lightly salted and sugared water for about 20 minutes (depending on the thickness). Reserve the peel and end pieces of the asparagus! Reserve 5 to 6 raw asparagus spears. Now you can enjoy a delicious asparagus dish, but save the cooking water. Add the peel and end pieces to the cooking water (they should be slightly covered) and cook for about 15 minutes. Strain through a sieve, peel the reserved asparagus spears, and cut them into thirds. Add granulated chicken stock to the asparagus stock and cook the asparagus pieces for 10-15 minutes (depending on the thickness). This infuses the asparagus flavor into the soup. Strain everything back through the sieve and set the asparagus aside. Make a light roux in a pot with butter and flour and pour in the asparagus stock. Stir well to avoid lumps. Bring to a boil while stirring, then simmer over low heat for 10 minutes to remove the flour taste, stirring frequently. Then add the cream and the asparagus pieces. Bring back to a boil briefly and then remove from the heat. Stir in the egg yolks. Season with salt, pepper, and sugar, adding a little more chicken stock if desired. Do not allow to boil again! Garnish with chives to serve. Good, German white asparagus grows underground and is not contaminated with pesticides. The peels are therefore safe to use (the asparagus heads are eaten unpeeled, after all). If in doubt, ask your greengrocer.