Asparagus cream soup

Ingredients for 4 servings:

• ½ liter chicken broth
• ½ lemon(s), the juice
• 1 tbsp butter
• some salt
• 1 pinch(s) of sugar
• 1 jar white wine
• 1 tbsp flour (approximately depending on the amount of liquid, about as much as butter)
• some cream
• some saffron
• 4 eggs, raw, for alloying
• 1 kg asparagus
• 1 tbsp butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

also very suitable for using up leftovers from an asparagus orgy

Bring the chicken broth to a boil. Peel the asparagus (trim the ends if necessary) and boil the asparagus and ends in it for about half an hour. Then remove the peels with a sieve or slotted spoon. Season the broth with lemon juice, 1 tablespoon of butter, salt, sugar, and white wine and bring back to a boil. Place the asparagus in a steamer and cook for 10 to 15 minutes, depending on the thickness, until al dente (taste at the end!). Remove the asparagus and cut into pieces about 3 cm long. Melt 1 tablespoon of butter in another saucepan. Sprinkle in the flour and fry it. Gradually add the cooking liquid (stirring well!). Simmer for at least 10 minutes to thicken the flour. Then add the asparagus ends and puree with a hand blender. Add the cream to the soup and season to taste. Add the saffron. When the soup has stopped boiling, add the remaining asparagus pieces. When serving, add an egg yolk to each bowl and stir the warm soup over it (to thicken it). Serve immediately. Note: The soup is also delicious without thickening.