Asparagus foam soup

Ingredients for 4 servings:

• 500 g white asparagus
• 800 ml vegetable stock
• 1 lemon(s), untreated
• 200 g cream
• 2 tbsp butter, cold
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel the asparagus and cut into 2-3cm long pieces. Bring the vegetable stock to a boil, then simmer the asparagus skins for 25 minutes. Pour the stock through a sieve into a saucepan, squeeze out the asparagus skins with a ladle, then discard. Add the asparagus pieces to the stock with a strip of lemon zest and cook over medium heat for 12 minutes. Remove 1/4 of the asparagus pieces from the stock and set aside. Remove the lemon strips and purée the soup. Add the cream to the saucepan and heat until just before boiling. Season with salt, pepper, nutmeg, and a little lemon juice. Add the cold butter and froth the soup with an immersion blender. Return the reserved asparagus pieces to the soup, reheat briefly, and then serve.