Achimer asparagus cream soup

Ingredients for 8 servings:

• 1 bag(s) of asparagus peels
• 1 kg asparagus
• 1 onion(s)
• 2 stalks of lovage (approx. 20 cm long shoots)
• 10 stalks garlic chives or chives
• 1 handful of parsley
• 3 carrots
• 1 egg yolk
• 80 g butter
• 120 g flour
• 50 ml cream
• 1 tbsp lemon juice
• some sugar
• some salt and pepper
• some nutmeg
• n. B. Ham cubes, mild smoked

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

classic North German

When I go shopping, I always ask if I can get a bag of asparagus peels. I’ve always gotten them for free because that’s where I bought my asparagus. Almost fill a large pot with the rinsed asparagus peels, fill it with water, and put it on the stovetop. In the meantime, clean and dice the carrots, peel the onion, and clean and finely chop the herbs. Then add them straight to the pot. Peel the asparagus, trim the ends, and add it to the broth. This broth needs to simmer for about 20 minutes. Cut the remaining asparagus into 3-4 cm long pieces and set aside. If you want to serve it with ham, you can also dice it now. Once the broth has simmered for 20 minutes, pour it through a colander into another pot and then back through a sieve into the old pot. Add 2 teaspoons of salt, 2 teaspoons of sugar, 1 tablespoon of lemon juice, 10 g of butter, and the asparagus to the broth. The asparagus should now cook for 15 minutes. Then pour the stock through a colander into the other pot and set the asparagus aside. In the now empty pot, melt 80g of butter and gradually add the 120g of flour, stirring to coat. Then gradually add the stock with a ladle, stirring vigorously, first with a wooden spoon and then with a whisk to create a roux. Bring to a boil again, then season to taste with nutmeg, pepper, salt, and sugar, and place the pot on a cold stovetop. Finally, mix the egg yolk with 50ml of cream in a cup, then add a ladle of stock and mix in the cup, then a second ladle. Stir the contents of the cup into the soup and serve. Simply add a few cubes of ham to the soup bowl. Do not reheat.