Asparagus Soup

Ingredients

• 500 g asparagus (peeled, cut into 3 cm pieces)
• 1.5 l water
• Salt
• 0.5 tsp Sugar
• 40 g Butter
• 30 g whole wheat flour
• a pinch of white pepper
• 1 tbsp white wine (or lemon juice)
• 20 g cold butter
• 1 egg yolk (mixed with 4 tbsp cream)

Instructions

1. 1.

   Cook asparagus skins for 20 minutes in water, strain through a sieve and collect the stock.

2. 2.

   Season the stock with salt and sugar, add the asparagus pieces and cook for 8-10 minutes until tender. Remove with a slotted spoon.

3. 3.

   Whisk butter and flour into a light roux, then gradually stir in 1 cup of asparagus stock, cooking for 20 minutes. Season with salt, pepper, white wine or lemon juice. Stir in cold butter and fold in the egg yolk‑cream mixture. Add the asparagus pieces back, do not cook further.