Asparagus cream soup with scampi

Ingredients for 2 servings:

• 500 g asparagus, white
• 1 liter of water
• 200 ml cooking cream
• 125 g scampi, deveined
• 10 g chives
• 1 pinch of nutmeg
• 1 lime(s)
• 1 egg yolk
• 1 tbsp sugar
• ½ tbsp salt
• 1 pinch(s) of turmeric powder, if desired
• 2 tbsp rapeseed oil or sunflower oil
• 50 g butter
• 50 g flour

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel the asparagus and trim off the woody ends. Bring the water to a boil with salt and sugar. Boil the asparagus skins and ends for 3-4 minutes, then remove from the stock. While the stock is boiling, cut the asparagus diagonally into approximately 2 cm pieces. Cook the asparagus in the asparagus stock over low heat for 3-4 minutes, until al dente, remove and set aside. Melt the butter in a saucepan over low heat. Once the butter has melted, add the flour and sauté, stirring constantly, until smooth. Roast for another 4-5 minutes, stirring constantly, until golden yellow. Pour in a splash of asparagus stock and allow to reduce. Then top up with the rest of the asparagus stock and simmer gently for 8-10 minutes to cook off the flour flavor and thicken the soup. Meanwhile, whisk the liquid frequently until foamy to prevent lumps from forming. Heat the oil in a pan and fry the scampi to your desired doneness. Add the cream to the boiling asparagus soup and bring back to a boil. Add the asparagus and simmer gently for 1-2 minutes. Meanwhile, finely chop the chives, separate the egg, and squeeze the lime juice. Remove the asparagus soup from the heat, stir in the egg yolk, and let it simmer briefly. Finally, season the soup with lime juice, nutmeg, salt, turmeric, and pepper to taste. Ladle the asparagus soup into a plate or bowl, add the scampi—optionally on a skewer—and sprinkle with the chives. Tip: Optionally, add some homemade chive oil.