John Myers
Ingredients for 4 servings:
- 30 g leek, the white part
- 20 g celeriac
- 30 g butter
- 30 g flour
- 1.2 liters of veal broth
- 125 g sweet cream
- 300 g asparagus
- 150 g asparagus, cooked
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
Clean and finely dice the leeks and celery. Heat the butter without browning, add the vegetables and sauté for about 3 minutes (without browning). Sprinkle with the flour, stir well, and sauté for 2 minutes. Remove the pot from the heat. Heat the veal stock and pour in the mixture. Whisk until smooth. Add 300g of finely chopped asparagus. Bring the soup to a boil, stirring constantly, and skim off the foam. Reduce the heat and simmer for 25 minutes. Add the cream to the soup and bring to a boil. Season with salt and pepper. Strain everything through a fine sieve. Cut the cooked asparagus into pieces, add to the soup, and warm through. Serve hot.
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