Asparagus cream soup

Ingredients for 4 servings:

• 1 kg asparagus (soup asparagus)
• 1 liter meat broth
• 40 g butter
• 1 tsp sugar
• 1 tbsp flour
• 200 ml white wine
• ½ bunch parsley
• 2 egg yolks
• 200 g whipped cream
• Salt
• White pepper, freshly ground
• some nutmeg
• ½ lemon(s), the juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 28 minutes; Total time approx. 58 minutes

Wash and peel the asparagus, and trim the heads to about 4 cm. Set the heads aside and cut the remaining asparagus into small pieces. If you have time, you can boil the peels in water and mix the asparagus water with instant broth. Bring the broth (or just water) to a boil in a soup pot. Add a knob of butter and a little sugar and the asparagus pieces, simmering for about 20 minutes over medium heat. Puree the soup in a blender and pass it through a sieve. Melt the remaining butter in a saucepan, sprinkle with flour, and sauté until golden brown, stirring constantly. Then add the white wine. Stir in the asparagus soup and bring to a boil. Add the reserved asparagus heads and simmer gently for about 8 minutes. Wash the parsley, shake dry, and finely chop. Whisk the egg yolk with 3/4 of the cream. Whisk the remaining cream until semi-stiff. Remove the soup from the heat and slowly stir in the egg and cream mixture; the soup should not be boiling! Season to taste with sugar, salt, pepper, a little nutmeg, and lemon juice. Ladle into warmed bowls and garnish each serving with whipped cream and parsley.