Asparagus Soup with Omelette and Homemade Strawberry Jam

For the soup

• Provide a damper if available. In the lower part I add water and the peel of the asparagus and a thick slice of lemon. I then put the asparagus stalks in the sieve and let the asparagus cook until very soft, let's say for 20 minutes.
• During this time I can mix the omelette batter together. That can then flow out. The pan is ready on the stove, if you want you can bake the omelets and keep them warm.
• So, the asparagus should be soft now, I cut off the heads and put them aside for the soup. I let the asparagus broth run through a sieve and the peels can be removed. I cut the asparagus into pieces and mix everything up very finely with a little asparagus stock.
• Now I let the butter melt in the pan and add the flour, the sweat should stay light, with the asparagus stock I don't delete everything at once. The flour can boil out, I now add the mixed asparagus. Now I decide how creamy I want the soup to be. I pour the cream that refines it all. Now add salt, sugar and a little lemon juice over a mild heat.
• Some also like a little nutmeg grated to go with it. A piece of butter that can be cold rounds off the whole thing. Now the asparagus tips in the small bowl, the soup on top and fresh parsley on top. So that was our dinner. Love says Uschi