Foam soup with asparagus

Ingredients for 4 servings:

• 500 g asparagus, white
• 1 tbsp sugar
• 1 tbsp butter
• 2 tbsp butter
• ½ lemon(s), juice only
• 2 tbsp flour
• 1 dl white wine
• 2 dl cream (full cream)
• 1 egg yolk
• 1 pinch of nutmeg
• 2 pinches of sweet paprika powder
• some salt and pepper, white
• 2 tbsp chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Asparagus soup

Peel the asparagus and cook in boiling salted water with 1 tablespoon of butter, a few drops of lemon juice, and the sugar until completely soft. Drain the asparagus and reserve the cooking water, then purée the asparagus thoroughly with 5 dl of the cooking water. Heat the 2 tablespoons of butter, add the flour, and mix slightly (the flour should remain light in color). Immediately add the wine, mix well, and add the asparagus purée. Let it simmer gently for about 4-5 minutes. Whip the cream until stiff and mix the egg yolk thoroughly (mix until creamy), then carefully fold both into the soup. Season to taste with a little lemon juice, salt, pepper, and nutmeg. After serving, garnish with paprika and chives for decoration.