White Asparagus Cream Soup

Ingredients

• 500 g white asparagus
• 1 tbsp Lemon Juice
• 1 tsp sugar
• Salt
• 20 g butter
• 30 g flour
• 100 ml heavy cream
• Pepper
• 1 tsp Pink peppercorns
• lemon thyme (for garnish)

Instructions

1. 1.

   Wash, peel and trim the woody ends of the asparagus. Bring 1 liter of water to a boil with lemon juice, sugar and 1 tsp salt. Cook the asparagus and its skins for about 20 minutes. Strain the cooking liquid into a bowl and set aside. Cut the asparagus spears into pieces and discard the skins.

2. 2.

   In a pot melt the butter, whisk in the flour and pour in the strained asparagus broth. Add half of the asparagus pieces and puree until smooth. If desired, strain again through a fine sieve. Stir in the heavy cream, add the remaining asparagus pieces as a garnish, and season with salt and pepper to taste.

3. 3.

   Lightly crush the pink peppercorns against the back of a knife, add them along with lemon thyme to the soup, and serve hot.