Fine asparagus soup

Ingredients for 4 servings:

• 300 g white asparagus
• 300 g asparagus, green
• 1 shallot(s), finely chopped
• 20 g butter
• 1 tsp powdered sugar
• 6 cl dry vermouth (Noilly Prat)
• 400 ml chicken stock
• 100 ml cream
• 2 egg yolks
• salt and pepper
• curry
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash, dry, and carefully peel the asparagus. Remove the heads and cut the stalks into 1 cm long sections. Broken asparagus can also be used for this soup. Simmer the asparagus heads in a little stock for 5 minutes and set aside. Melt the butter in a saucepan, add the shallot and the asparagus pieces, without the heads, and dust with powdered sugar. Sauté the shallot and asparagus until translucent, deglaze with vermouth, reduce slightly, add the chicken stock, and simmer for 12-15 minutes with the lid on and on low heat. Thoroughly puree the asparagus in the stock and pass it through a sieve into a second saucepan. Blend the cream with 2 egg yolks and stir into the asparagus stock. Do not allow it to boil, otherwise it will curdle. This will not affect the flavor, but it will not look good. Season the soup with salt, pepper, and curry powder. Before serving, heat the asparagus heads in the stock, divide them between plates or cups, fill with the soup and sprinkle with parsley.