Schrobenhausen asparagus cream soup

Ingredients for 4 servings:

• 800 g white asparagus
• Salt
• Sugar
• 1 tsp butter
• 100 g butter
• 60 g flour
• 1 cup whipped cream
• 2 egg yolks
• some pepper, freshly ground
• some nutmeg
• 1 lemon(s), untreated, grated peel and juice
• some parsley, chopped

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Peel the asparagus, trim off any woody ends, and cut into approximately 1 cm long pieces. Bring the asparagus peels and ends to a boil in 1 liter of salted water with a little butter and a pinch of sugar, and cook for 15 minutes over medium heat. Strain the asparagus stock through a sieve into a second pot. Cook the chopped asparagus for about 15 minutes until soft. Drain again into a container. Set the asparagus pieces aside. Melt the butter in a pot, stir in the flour, and gradually add the asparagus stock, stirring constantly. Cover and simmer over low heat for about 15 minutes. Whisk the cream and egg yolks together and stir into the soup. Heat briefly again, but do not boil! Add the asparagus pieces to the soup and season with salt, pepper, nutmeg, and lemon zest and juice, if desired. Add a little granulated stock to taste. Garnish with finely chopped parsley and serve. Serve with white bread and a glass of cold white wine. It’s perfect as a starter, but also a filling main course.