Simple asparagus soup with milk foam

Ingredients for 4 servings:

• 500 g asparagus, washed
• 1 m.-large shallot(s), finely diced
• 30 g butter
• 1 cup sweet cream, whipped cream
• 250 ml vegetable stock
• 1 tbsp vermouth (Noilly Prat or some white wine)
• 1 pinch(s) pepper, freshly ground
• some sugar, glucose, powdered sugar
• some salt
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp cornstarch
• 50 g almonds, sliced
• 100 ml milk, 3.5% H-

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

light cuisine for the season

Peel the washed asparagus and generously trim the lower ends (approx. 3-4 cm). Boil the asparagus peels in a pot with approx. 1 liter of water (do not add salt!!!) for 15 minutes. Cook the peeled asparagus in a pot with 1 liter of water, 1 teaspoon of salt, and 1 teaspoon of sugar for 10 minutes. In the meantime, drain the boiled asparagus peels and collect the asparagus water. Sauté the finely diced shallot in the butter and deglaze with the vermouth. Add the asparagus water, vegetable stock, and cream and bring to a gentle simmer. Now toast the sliced ​​almonds in a pan over low heat and without fat or oil until evenly browned. Then blend the broth thoroughly with a hand blender. Mix the cornstarch with cold water until smooth and add the appropriate amount depending on how thick or thin you want the soup to be. Create a fine foam with the hand blender. Cut the cooked, still-warm asparagus spears diagonally into 3 cm long pieces and add to the soup. Do not boil; just simmer over low heat. Season to taste with salt, pepper, and sugar. Finally, sprinkle with some freshly grated nutmeg. Remove the toasted almond flakes from the heat. Heat 100 ml of milk in a microwave (or similar) and use a whisk to create a fine, stiff froth. Ladle the soup into warmed bowls, top with some of the frothed milk, and garnish with some toasted almond flakes.