Asparagus cream soup with tarragon

Ingredients for 4 servings:

• 1,000 g asparagus
• 500 ml vegetable broth, strong
• 400 ml milk
• 100 ml cream
• 2 tbsp wheat flour
• 1 tsp, heaped sugar, fine
• 2 tsp, levelled lemon juice
• sprig(s) parsley
• tbsp, dried tarragon
• 4 tsp, heaped crème fraîche
• nutmeg
• Salt
• Pepper, white

Instructions

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

Cut well-peeled asparagus into pieces. Mix strong vegetable broth (you need to season the milk with it) with 400 ml milk. Brown 70 g butter (nut butter), then sauté the asparagus, stirring constantly. Dust with flour and quickly fold it in. Immediately deglaze with the milk and broth. Add sugar and lemon juice and simmer over low heat, stirring frequently to prevent any sticking. In the last 5 minutes of cooking time, stir in the cream, tarragon, and finely chopped fresh parsley. Now let the soup simmer rather than simmer. Season to taste with salt and pepper. Serve in deep bowls with a teaspoon of crème fraîche and freshly grated nutmeg. Serve with fresh baguette or toast.