UTees asparagus soup

Ingredients for 8 servings:

• 1 kg asparagus, e.g. broken asparagus
• 2 liters of chicken broth (little or no salt)
• 400 ml cream
• 1 jar white wine
• 2 tbsp butter, approximately
• ½ lemon(s) with edible peel
• salt and pepper
• nutmeg
• 0.2 g saffron threads
• possibly parsley or chervil

Instructions

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

rich and tasty

Peel the asparagus and boil the skins in the chicken broth for about half an hour. Then remove and discard the skins. Pour about a hand’s breadth of broth into a tall asparagus pot, bring to a boil, add a little lemon juice (careful: not too much!), add the butter, and steam the asparagus spears upright in the basket, covered, until al dente. Depending on the thickness, this will take 10 to 15 minutes, usually about 13. Remove the asparagus spears. Add a glass of white wine to the broth and reduce by half. Add the cream, then the saffron, and continue reducing until nicely thickened. Meanwhile, cut the asparagus into bite-sized pieces. If you don’t want to use as much cream or would like the soup a little thicker, you can add the ends of the asparagus spears towards the end of the reduction time and purée. Then season to taste and whisk until fluffy with a hand blender. Finally, add the asparagus pieces to the soup as a garnish. Variations are possible by using fewer asparagus pieces (e.g., if you want to eat some of it the classic way) and adding a torn fillet of smoked trout, a little shredded smoked salmon, or a little shredded, finely sliced ​​raw ham to the soup. A little parsley or chervil as a garnish is a good addition and also looks quite attractive.