Classic Asparagus Soup

Ingredients

• 9 stalks of white asparagus
• a pinch of raw cane sugar
• 2 tbsp butter
• 2 tbsp spelt flour type 1050
• 2 tbsp lemon juice
• 1 egg yolk
• 100g whipping cream
• 3 stalks of parsley

Instructions

1. 1.

   Peel the asparagus thoroughly, remove 2 cm from the woody end and cut the asparagus diagonally into 2 cm long pieces. Place the asparagus skins together with the trimmed ends in a pot, cover with 1.5–2 l water. Add salt and a pinch of raw cane sugar and bring to a boil. Simmer for 15 minutes over medium heat.

2. 2.

   Strain the asparagus stock through a sieve and return it to the pot. Cook the asparagus pieces for 5–7 minutes. Then remove them with a slotted spoon and set aside.

3. 3.

   In another pot melt butter. Sprinkle flour over it and stir constantly to make a roux. Deglaze with 1 l of asparagus stock, whisk vigorously with a hand whisk to avoid lumps. Simmer over medium heat for 10–15 minutes until slightly thickened.

4. 4.

   Halve the lemon and squeeze out the juice. Whisk together egg yolk and cream, add them to the soup and use an immersion blender to froth. Season with salt, pepper and lemon juice.

5. 5.

   Wash the parsley, shake dry, pluck the leaves and finely chop. Ladle the classic asparagus soup into preheated soup bowls and sprinkle with asparagus pieces and chopped parsley before serving.