John Myers
Ingredients for 4 servings:
- 500 g asparagus
- 750 ml water
- 40 g butter
- 40 g flour
- 200 ml cream
- 1 tbsp lemon juice
- Salt
- pepper
- nutmeg
- chives
- 2 rolls
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Peel and slice the asparagus. Bring salted water to a boil and add the asparagus. Cook the asparagus for about 15 minutes, then drain, reserving the stock. Set aside a few asparagus pieces. Heat the butter and sauté the flour in it. Slowly add the asparagus stock, stirring constantly, and bring to a boil. Add the cream and two-thirds of the asparagus pieces, bring to a boil, and purée the soup until smooth. Season with salt, pepper, and nutmeg. Heat the remaining asparagus pieces in the soup. Stir in the lemon juice. Cut the bread rolls into cubes and fry them in butter until golden brown. Wash and finely chop the chives, and sprinkle them over the soup.
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