Asparagus cream soup

Ingredients for 4 servings:

• 250 g asparagus
• 1 tbsp butter
• 1 liter of water, (asparagus) and vegetable broth
• 1 egg yolk
• 3 tbsp cream
• Sugar
• nutmeg
• Lemon juice or white wine for seasoning

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Wash and peel the asparagus, then cut into 1-2 cm long pieces. Boil the peels and asparagus ends in lightly salted water for 15 minutes. Drain and reserve the asparagus water, then boil the asparagus pieces in it for 10-15 minutes. Drain the asparagus and reserve the asparagus water. For the soup, heat the fat in a saucepan, add the flour, and sauté until light yellow, stirring constantly. Deglaze with the asparagus water and stock, stirring constantly, bring to a boil, and simmer for about 15 minutes. Mix the egg yolk with the cream and add to the soup while it is no longer boiling. Finally, season the asparagus soup with sugar, nutmeg, and lemon juice, and add the asparagus pieces. Fried green asparagus, mushrooms, fish, chicken, snow peas, crab, and shellfish also make excellent garnishes. It is also delicious in Asian versions with coconut milk, ginger, or lemongrass, or in an exotic version with orange and vanilla.