Asparagus soup

Ingredients for 3 servings:

• 500 g asparagus, white
• 2 liters of water
• 1 tbsp salt (up to 2 tbsp)
• 2 tbsp sugar
• 5 tbsp butter
• 3 tbsp, heaped flour
• 1 small shallot(s) or onion, chopped
• 200 ml cream
• n. B. Pfeffer
• ½ lemon(s), juice
• n. B. parsley, optional chives n. B.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

We start by peeling the thoroughly washed asparagus and trimming the ends. Please use good asparagus. The peels and ends should not be thrown away; instead, they should be combined with water, salt, and sugar to create a flavorful broth. To do this, put these ingredients in a pot, bring to a boil, and then let it simmer for 20 minutes with the lid closed. You can wrap the peeled asparagus spears in a clean, damp tea towel and keep them fresh in the refrigerator for up to four days if you want to prepare them separately. Once the broth is ready, pour it through a fine sieve and cook the asparagus in it. Bring the broth back to a boil and let the asparagus simmer for 20 minutes over medium heat with the lid closed. After this time, remove the asparagus and cut it into small pieces, except for the heads. Continue making the roux in another pot. To do this, melt the butter, add the chopped shallot or small onion, and sauté until translucent. Once translucent, add the flour and sauté for a minute while stirring. Then deglaze everything with the asparagus stock. You can decide how thick or thin you want the asparagus soup to be, depending on how much stock you add. Then add the finely chopped asparagus and puree it with the liquid. Finally, add the cream, pepper, and fresh lemon juice. The asparagus heads are then added to the soup as a garnish.