Asparagus cream soup

Ingredients for 8 servings:

• 1 kg asparagus
• Salt
• 1 tbsp sugar
• 80 g butter
• 3 tbsp flour
• nutmeg
• Sauce thickener, light
• ¼ lemon(s)
• 1 cup crème fraîche
• 4 egg yolks

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

creamy and tasty

Cook the peeled asparagus in water with a little salt and 1 tablespoon of sugar until tender, then remove with a slotted spoon. Then boil the asparagus waste in the water for another 20 minutes, then discard, reserving the stock. Now, depending on the amount of stock, melt about 1/3 of a knob of butter in an empty saucepan, then add 3-4 heaped tablespoons of flour and stir until foamy, but do not let it brown. Add the asparagus water and whisk. If it is not thick enough, add a sauce thickener. Then add plenty of grated nutmeg, a little lemon juice, and salt or sugar and a pinch of pepper to taste. Mix at least four egg yolks with a cup of crème fraîche and whisk in. Bring briefly until just boiling, then add the cooked asparagus in small pieces. Let it stand for a short while, then serve.