Asparagus cream soup

Ingredients for 2 servings:

• 500 g asparagus, peeled and cut into pieces
• 700 ml water
• 1 garlic clove(s), without germ
• 1 piece(s) ginger, peeled, hazelnut-sized
• 6 tbsp cream, fine for cooking 7% fat
• 1 tbsp cornstarch, mixed with a little water
• ½ tsp vegetable broth, instant
• 1 pinch(s) of sugar
• ½ lemon(s), the juice
• 10 g butter
• n. B. Chives, cut into rolls
• possibly salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW suitable

Bring the peeled asparagus, garlic clove, ginger, and lemon juice to a boil in the water. After about 5 minutes, remove the asparagus tips. Cook the rest for a further 10 minutes. Drain the asparagus and reserve the water. Puree the asparagus and return it to the pot. Add about 500 ml of the asparagus water and bring to a boil. Bring the cream to a boil, add the instant powder, and heat everything up again. Stir in the mixed cornstarch, adding a little more of the asparagus water if desired, depending on how thick you want the soup. Season to taste. Add the asparagus tips and let it simmer. Garnish the soup with chives to serve. 2p per person. For those who need something meaty with it: sprinkle either 1 slice of cooked ham (25g = 0.5p) per person or thinly sliced ​​raw ham (20g = 0.5p) over the soup before serving.