Champagne asparagus cream soup

Ingredients for 2 servings:

• 5 stalk(s) asparagus, white
• 5 stalk(s) asparagus, green
• 250 ml water for the asparagus, approx.
• 250 ml champagne, alternatively prosecco or sparkling wine
• 20 g butter
• 1 tbsp wheat flour type 550
• 1 tbsp vegetable stock powder
• 1 pinch(s) of sugar
• 100 ml cream, liquid

Instructions

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

a noble start to the menu

Peel the white asparagus whole, the lower third of the green asparagus, and trim the ends. Place the peels and ends in a pot, cover with water, boil for 10 minutes, and then discard the stock for later use. Cut about two green asparagus spears into small, diagonal slices, and the remaining asparagus into approximately 1 cm thick pieces. Heat a little butter in a small pan, fry the green asparagus slices, and then set aside. Pour champagne over the remaining asparagus pieces and cook until soft. Set two tablespoons of asparagus pieces aside. Heat more butter in a pot, stir in the flour, and make a roux. Deglaze the peels with about 250 ml of asparagus stock and add the soft asparagus pieces along with the champagne. Purée everything finely and then pour through a sieve. Add the remaining asparagus pieces to the soup, season with vegetable stock and a little sugar, and bring to a boil. Pour in the cream and top with the green asparagus slices fried in butter.