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 curls

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 8 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 constantly stirring and simmer for about 10 minutes. Then fold in the asparagus purée, cream, salt, pepper and lemon juice to taste.

3. 3.

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