Asparagus cream soup with bread croutons

Ingredients for 4 servings:

• 500 g asparagus
• 20 g butter for frying
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• 600 ml vegetable stock
• salt and pepper
• 250 ml milk
• 2 slices of wholemeal bread
• Chives, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

For four portions (starter) or for 2 portions to fill you up

First, peel the asparagus, trim off any woody ends, and cut into approximately 1 cm long slices. Halve each asparagus tip lengthwise and set aside. Heat 1-2 tablespoons of butter in a relatively large saucepan and sauté the asparagus pieces for about 1 minute. Sprinkle with sugar, let it caramelize briefly, and then add the lemon juice. Stir briefly and deglaze with the vegetable stock. Let the whole thing simmer over low heat with the lid half closed for about 20 minutes. In the meantime, cut the whole-grain bread into pieces and briefly toast in the remaining butter. Season with salt and pepper, if desired, and set aside. Season the soup, puree, bring to a boil briefly, and add the milk. Puree again if necessary. Now add the asparagus tips and simmer gently for about 5-7 minutes, until the tips are tender. Serve garnished with whole-wheat croutons and fresh chives, if desired. This relatively simple recipe is great for prepping ahead; just before serving, add the asparagus sprigs, let them heat through, and you’re done.