Asparagus cream soup

Ingredients for 4 servings:

• 500 g white asparagus
• salt and pepper
• Sugar
• 1 m.-sized carrot(s)
• 50 g peas, frozen, or sugar snap peas
• 1 tbsp butter
• 1 tbsp flour
• ⅛ liter milk
• 75 ml cream or crème fraîche
• 1 tsp lemon juice or lime juice
• Parsley or chervil, for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with peas and carrots

Wash and peel the asparagus, and trim off the woody ends. Boil the peels and trimmings in about 3/4 l of lightly salted water with a little sugar for 10-15 minutes. Meanwhile, peel and wash the carrot. If using snow peas, trim and wash them and cut them into fine strips along with the carrot. Sieve the asparagus stock, reserve a reserve, and bring to a boil. Cook the asparagus in it for about 10 minutes, the carrots and peas for 3-4 minutes. Remove from the pan. Heat the fat and sauté the flour in it. Stir in the stock, milk, and cream or crème fraîche, and bring to a boil. Simmer for about 5 minutes. Season the soup with salt, pepper, sugar, and lemon or lime juice. Heat the vegetables in it, serve the soup, and garnish with chervil.