Simple asparagus cream soup made from leftovers

Ingredients for 4 servings:

• Asparagus (peels and ends of 500 g white or green asparagus)
• 1 liter chicken stock
• ½ lemon(s), juice
• 1 dashes Worcestershire sauce
• 50 g butter
• 4 tsp flour
• 1 egg yolk
• 100 ml cream
• nutmeg
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

Works with white and green asparagus, does not become bitter

Place the asparagus peels and ends in a saucepan, along with 1 liter of chicken stock, sugar, salt, pepper, and lemon juice. Simmer everything over low heat for about 30 minutes. Strain the asparagus stock through a sieve and reserve. Melt the butter in the pan, add the flour, and whisk until a smooth roux forms. Now add the asparagus stock, ladle by ladle, to the roux, stirring continuously with a whisk. Combine the cream and egg yolk in a small bowl and slowly stir into the soup. Finally, season to taste with freshly grated nutmeg and Worcestershire sauce.