Creamy Asparagus Soup

Ingredients

• 500 g white asparagus
• 1 l vegetable broth
• 2 shallots
• 1 EL Butter
• 1 EL spelt flour type 1050
• 125 ml whipping cream
• Salt
• Pepper
• 1 EL lemon juice
• 2 EL chives

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; then drain the asparagus and reserve the stock. Set aside eight asparagus tips, and puree the rest with an immersion blender.

2. 2.

   Peel and finely chop the shallots. Melt butter in a pot, whisk in flour and sauté until lightly browned. Add the shallots, cook briefly, then gradually pour in the reserved stock while stirring constantly. Simmer for about 10 minutes. Finally stir in the asparagus puree and cream, seasoning with salt, pepper and lemon juice.

3. 3.

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