Creamy Asparagus Soup

Ingredients

• 500 g white asparagus
• 1 l vegetable broth
• 2 shallots
• 1 tbsp butter
• 1 tbsp spelt flour type 1050
• 125 ml whipping cream
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 2 tbsp chives rolls

Instructions

1. 1.

   Peel the asparagus, cut off woody ends and chop into small pieces. Bring vegetable broth to a boil, add asparagus and simmer gently for about 20 minutes, then drain the asparagus and reserve the stock. Set aside eight asparagus tips, puree the rest with an immersion blender.

2. 2.

   Peel and finely chop the shallots. Melt butter in a pot, stir in flour and cook until lightly browned, add shallots and sauté briefly. Gradually pour in the reserved stock while stirring constantly and simmer for about 10 minutes. Then fold in the asparagus purée with cream and season with salt, pepper, and lemon juice.

3. 3.

   Serve the creamy asparagus soup in small bowls, sprinkled with the reserved asparagus tips and chives. Pair it with toasted baguette bread.