Asparagus Cream Soup

Ingredients

• 750 g asparagus
• 1 onion
• 2 tbsp butter
• 750 ml poultry broth
• 1 cup heavy cream (at least 30% fat)
• Salt
• Pepper (freshly ground)
• Lemon juice
• 250 g cooked ham (sliced into strips)
• 0.5 bunch Chives

Instructions

1. 1.

   Peel the asparagus and cut into about 3 cm long pieces. Set aside the tips. Peel, dice the onion and sauté in a large pot with butter over medium heat until translucent. Add the asparagus pieces and cook briefly. Pour in the poultry broth and simmer for about 20 minutes.

2. 2.

   Blend everything in a blender and strain through a sieve. Return to the pot. Add half of the cream and bring to a boil. Season with salt, pepper, and lemon juice. Let the ham strips and asparagus tips simmer in the soup for 5 minutes. 

3. 3.

   Wash the chives, shake dry, and cut into ribbons. Whip the remaining cream until stiff peaks form and fold it into the soup before serving. Ladle the asparagus cream soup onto plates and garnish with chive ribbons.