Asparagus and coconut soup

Ingredients for 4 servings:

• 1 tbsp butter
• 2 tbsp flour
• 1 liter stock (asparagus stock)
• 300 ml light coconut milk
• 1 kaffir lime leaves
• 1 garlic clove(s)
• 1 piece(s) ginger, thumb-sized
• ¼ tsp sugar
• 1 dash of fish sauce
• ¼ tsp ground lemongrass (or 1 stalk fresh lemongrass)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

light soup with an exotic touch to use up leftover asparagus peels

The asparagus stock is made by briefly boiling the peels of about 500g of asparagus in one liter of water (not too long, otherwise it will become bitter). Make a roux: Heat butter, stir in flour, and deglaze with the asparagus stock. Lightly crush the garlic clove and add it to the soup along with the kaffir lime leaf, ginger, lemongrass, and sugar. Bring to a boil. Season with fish sauce to taste. Add the coconut milk and simmer gently for about 15 minutes. Remove the spices at the end. Chopped asparagus (simply simmer in the soup for 10 minutes) or spring onions are good additions to the soup. Leftover coconut milk can be easily frozen and reused as needed.