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, trim the woody ends and cut into small pieces. Bring the vegetable broth to a boil, add the asparagus and simmer gently for about 20 minutes. 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 the shallots and sauté briefly. Gradually pour in the reserved stock while stirring constantly, then simmer for about 10 minutes. Stir in the asparagus purée and cream, season with salt, pepper, and lemon juice.

3. 3.

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