Asparagus soup à la Orange

Ingredients for 4 servings:

• 1 liter stock (asparagus stock)
• 100 ml sweet cream
• 1 orange(s)
• 2 leaves of sorrel
• 2 stalk(s) white asparagus, cut into thin slices
• some lemon juice
• 1 pinch(s) of sugar
• salt and pepper
• some flour
• some margarine

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

the very special taste experience

Make a roux from margarine and flour. Deglaze with the asparagus stock (made from asparagus peels cooked with salt, lemon, and sugar) and bring to a boil. Add the sweet cream and the asparagus pieces and simmer briefly. Halve the orange. Squeeze one half and fillet the flesh from the other half. Add the juice and flesh to the soup. Cut the sorrel leaves into very thin strips and add to the soup. Season to taste with salt, pepper, and lemon juice.