Asparagus cream soup

Ingredients for 3 servings:

• 500 g asparagus
• 3 tbsp vegetable stock, granulated
• 2 tbsp butter
• 1 tbsp flour
• 2 small egg yolks
• 100 g crème fraîche
• 1 pinch(s) of sugar
• 700 ml water
• ½ tsp nutmeg, freshly grated
• 1 pinch(s) pepper, freshly ground
• 1 bunch parsley, fresh
• 2 slices of whole-grain toast

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with croutons and crème fraîche

Wash and peel the asparagus, and cut into approximately 6 cm long pieces. Set the asparagus peels aside. Bring the water to a boil in a saucepan with 1 tablespoon of butter, the sugar, and the vegetable stock. Add the asparagus pieces and peels and cook over moderate heat for about 20 minutes. Drain and reserve the cooking water. Melt the butter in a saucepan, add the flour, and sweat while stirring. Gradually add the stock, stirring vigorously to avoid lumps. Now add the asparagus pieces to the soup and cook over moderate heat for another 5 minutes, stirring occasionally. Mix the crème fraîche with the egg yolk well and add to the hot soup. Season to taste with nutmeg and pepper. Wash and finely chop the parsley. Either toast the slices of bread and then cut them into cubes, or cut them into cubes and fry them in a pan with a little oil. Finally, sprinkle the soup with parsley and toast cubes and serve.