Oldenburg asparagus soup

Ingredients for 4 servings:

• 250 g asparagus, white
• 500 ml water
• 1 tsp salt
• 2 tsp sugar
• 30 g butter
• 250 ml milk
• 15 g wheat flour
• 1 egg yolk
• 2 tbsp whipped cream

Instructions

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

in the traditional way

Peel the asparagus from top to bottom, making sure to remove all the skins but not damage the heads. Trim the lower ends (remove any woody parts). Wash the asparagus, drain, and cut into 3cm pieces. Bring the water to a boil in a large pot with salt, sugar, and a little butter. Add the asparagus peels and trimmings, bring to a boil, and simmer gently, covered, for about 20 minutes. Then transfer to a sieve, reserving the asparagus stock. Return the asparagus stock to the pot and bring to a boil with the milk. Add the asparagus pieces, bring to a boil, and cook for 8-10 minutes. Transfer the asparagus pieces to a sieve to drain, reserving 500ml of the asparagus stock, and top up with water if necessary. Melt the remaining butter in a pot. Heat the flour, stirring constantly, until it turns light yellow. Gradually add the asparagus stock and whisk, ensuring there are no lumps. Bring the soup to a boil and simmer for about 5 minutes. Season with salt and pepper. Whisk the egg yolk with the cream, then thin the soup (do not let it boil again), and add the asparagus pieces to the soup. Tip: Cut the cooked ham into strips and add to the soup.