Asparagus soup with mushrooms

Ingredients for 1 servings:

• 10 stalk(s) asparagus, green
• 2 mushrooms, not too small
• 1 ½ tsp butter
• ½ tsp extra virgin olive oil
• 1 tsp wheat flour type 405
• 150 ml water
• 2 tsp crème fraîche
• n. B. Salt
• e.g. parsley, a few leaves, as garnish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

prepared differently than usual

Peel the asparagus thinly across the lower third. Trim off the unsightly cut end. Cut off the asparagus heads and set aside. Cut the remaining asparagus into small pieces. Place these in a blender along with the water and blend until very fine (I have a vacuum blender, which preserves the color of the vegetables very well). Clean the mushrooms and slice them not too thinly. Heat 1/2 teaspoon of butter and the olive oil in a pan. Sauté the mushroom slices and asparagus heads in it. The mushroom slices should turn light brown. In a saucepan, make a roux with the remaining butter and flour (it shouldn’t change color). Deglaze with the finely chopped asparagus and simmer gently for about 2-3 minutes. Remove from the heat. Season with salt to taste. Pour the soup into a warmed bowl and stir in 1 teaspoon of crème fraîche. Add the asparagus heads and mushroom slices. Add 1 teaspoon of crème fraîche to the center and garnish with parsley leaves. Notes: I prepared both at the same time. If you don’t want to do this, prepare the soup first in a pot and then the mushrooms and asparagus heads in a pan. This way, the soup stays warm in the pot, covered. I deliberately seasoned it with only salt to preserve the asparagus’ natural flavor.