Asparagus cream soup from leftovers

Ingredients for 4 servings:

• Asparagus peels from 1 kg of asparagus
• 1 liter of water
• 100 g asparagus, in small pieces
• 1 pinch(s) of sugar
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp, leveled chicken broth, granulated
• ½ tsp, heaped salt
• 50 g butter
• 2 tbsp flour
• 1 tbsp, heaped parsley, freshly chopped or frozen
• 1 egg yolk
• 100 ml cream
• 1 dashes lemon juice, freshly squeezed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Simple and very tasty

Place the asparagus peels in a pot, cover with about 1 liter of water, bring to a boil, and simmer for about 20 minutes. Briefly boil the asparagus pieces in a small pot, then strain and add the broth to the peels. Set the asparagus pieces aside. Melt the butter in the pot, add two tablespoons of flour, stir with a whisk, and gradually add the strained broth from the asparagus peels. Simmer for about 10 minutes. Season to taste with salt, sugar, nutmeg, chicken broth, and lemon juice. Mix the cream with the egg yolk. Add the asparagus pieces, cream, and parsley to the soup, stir briefly again, and serve!