Asparagus cream soup with shrimp

Ingredients for 4 servings:

• 3 shallots
• 500 g asparagus, green
• 2 tbsp butter
• ¾ liter vegetable broth
• 125 ml cream
• 3 tbsp white wine, dry
• 100 g cooked prawns
• Chervil, a few leaves
• Salt and pepper, freshly ground white
• Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fresh spring soup with green asparagus

Peel and finely chop the shallots. Thinly peel the bottom of the asparagus spears, remove the tough ends, and cut the spears into approximately 4 cm pieces. Melt 1 tablespoon of butter in a soup pot and fry the shallots until translucent. Add the asparagus and fry over low heat for 10 minutes, stirring occasionally. Pour in the stock, cover, and simmer gently for 15 minutes. Then puree the soup in a blender, return it to the pot, stir in the cream, and cover and simmer for another 15 minutes. Season to taste with salt, pepper, wine, and nutmeg. Foam the remaining butter in a pan, then toss the shrimp in it and heat through. Serve the asparagus soup in four warmed bowls or soup bowls, garnishing each serving with shrimp and chervil leaves.