Asparagus Soup

Ingredients

• 600 g white asparagus (broken asparagus)
• 1 l vegetable broth
• 1 tsp sugar
• 3 tbsp butter
• 30 g flour
• 125 g whipping cream
• 1 egg yolk
• Salt
• Pepper (freshly ground)
• 0.5 organic lemon (juice and zest)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel the asparagus and cut into 2 cm pieces. Simmer the vegetable broth with sugar, 1 tbsp butter and the asparagus scraps for 15 minutes over low heat. Strain through a sieve and cook the asparagus pieces in the strained broth for 12-15 minutes until al dente; remove from the broth and set aside.

2. 2.

   Melt the butter in a large pot over medium heat, then stir in the flour and lightly brown it. Gradually pour in the asparagus broth while stirring into the roux and simmer for a total of 15 minutes. Remove the pot from the stove.

3. 3.

   Whisk the cream and egg yolk together, add to the soup and thicken. Return the asparagus pieces to the soup and let stand for 2-3 minutes. Season with salt, pepper, lemon juice and zest. Sprinkle with chopped parsley and serve immediately.