Asparagus cream soup with ham

Ingredients for 4 servings:

• 750 g asparagus, white
• 1 onion(s)
• 2 tbsp butter
• 3 liters of chicken broth or vegetable broth
• 250 g whipped cream
• salt and pepper
• some lemon juice
• 200 g cooked ham
• ½ bunch chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the asparagus and cut into 3 cm long pieces, setting the asparagus tips aside. Peel and dice the onion and sauté in butter in a large pot until softened. Add the asparagus pieces and sauté briefly. Pour in the stock and simmer for about 20 minutes. Then puree everything in a blender. Add half of the cream and bring to a boil briefly. Season with salt, pepper and lemon juice. Cut the ham into thin strips. Let it simmer in the soup with the asparagus tips for about 8 minutes. Meanwhile, wash and finely chop the chives. Whip the remaining cream until stiff and fold it in before serving. Ladle the soup onto 4 bowls and sprinkle with the chives.