Asparagus cream soup

Ingredients for 2 servings:

• 1,000 ml asparagus stock
• 200 ml sweet cream
• 200 ml sour cream
• 1 tsp salt
• 1 tsp sugar
• Hollandaise sauce, leftover from the day before, if there is any left over
• 2 medium-sized egg yolks
• 1 pinch(s) of pepper
• 2 tsp, heaped parsley, fresh or dried
• 2 tsp, heaped wild garlic, fresh or dried
• Asparagus, leftovers from the day before, very soft
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

good use of leftovers

Boil the asparagus peels and trimmings the day before in plenty of water with a little sugar and salt until soft. Measure out the asparagus stock and pour it into a new pot. Heat with the butter, salt and sugar. DO NOT BOIL!! In the meantime, finely chop the remaining asparagus and set the heads aside. Put the finely chopped asparagus in a blender and chop. When the stock is hot, add two or three ladles to the asparagus in the blender and continue running. Add the egg yolks and let it run for a few more minutes until everything is nicely chopped. Then add the remaining hollandaise sauce (if you have it) to the asparagus stock and the chopped asparagus puree. Now mix everything with a hand mixer (whisk) until smooth and return to the switched off but still hot heat and let it combine well. Now add the sweet cream and stir gently. Add the herbs and season to taste with salt and pepper. Before serving, carefully stir in the sour cream and return the asparagus heads to the hot soup. Served with a simple ham sandwich, it tastes delicious.