Asparagus cream soup à la garten-gerd

Ingredients for 2 servings:

• 300 g white asparagus
• 1 liter stock (asparagus stock)
• 2 tbsp butter
• 3 tbsp flour
• 200 g cream
• n. B. Pepper, colored, from the mill
• n. B. Salt
• n. B. sugar
• n. B. Nutmeg, preferably freshly grated
• e.g. crème fraîche
• n. B. Chives, cut into rolls

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

simple, from “old” asparagus broth

Since I often prepare asparagus during the season, boiling the peels and ends in lightly salted water with a little butter and sugar for about 15 minutes, removing them with a slotted spoon, and discarding them, I prepare an ideal base for my soup. I let this broth cool, freeze it, and use it again the next time I cook asparagus. I repeat this process until the end of the asparagus season, boiling the fresh peels and ends first each time. The more often I cook asparagus, the more intense the flavor becomes. Of course, you have to add a little water, salt, sugar, and butter as needed to keep the broth constant. When I prepare the soup, I first cut the peeled asparagus into bite-sized pieces. I boil the peels and ends one last time and then let the asparagus pieces simmer in this “old” broth for about 10 minutes. In the meantime, I make a roux, which I blend with a little asparagus broth and the cream until smooth, and then add it to the broth with the asparagus. While stirring, I bring everything back to a quick, vigorous boil and season with sugar, pepper, salt, and nutmeg. If the soup is still too thin, I thicken it again with a little flour dissolved in a little water until I get the consistency I like. Before serving, I add 1 tablespoon of crème fraîche and 1 tablespoon of chives to each bowl.