Asparagus cream soup

Ingredients for 2 servings:

• 500 g asparagus
• 70 g butter
• 50 g Parmesan
• 200 ml sour cream
• 2 spring onions
• some flour
• 150 ml white wine
• 1 vegetable stock cube
• 1 ½ liters of water
• 2 tsp sugar
• 1 tsp salt
• Coriander leaves, shredded

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Peel the asparagus and trim off the lower, woody ends. Then break the asparagus into pieces about 5 cm long. Place the water in a saucepan with the vegetable stock cube, sugar, and salt. Boil the peels and ends in the vegetable stock for 20 minutes. Then place them in a sieve, reserving the asparagus liquid. Cook the asparagus in the reserved liquid for 20 minutes. Meanwhile, finely chop the spring onions. Fry them in butter in a pan. After a few minutes, add the flour. Drain 1/3 of the liquid from the cooked asparagus and deglaze the pan with the rest, including the asparagus. Pour in the cream. Purée everything in a blender, adding the white wine and Parmesan cheese while stirring. Then transfer it to a saucepan and simmer until the desired consistency is reached. Season with shredded coriander leaves. Goes well with garlic-fried shrimp, but is no longer vegetarian.