Classic Cream of Asparagus Soup Just Like Grandma Used To Make

Ingredients for 4 servings:

• 1 kg white asparagus
• 1.25 liters water
• 50 g butter
• 50 g flour
• 200 g heavy cream
• 2–3 tbsp lemon juice
• Salt
• White pepper
• A pinch of sugar
• Chervil or parsley for garnish
  

Preparation:

1. Wash the asparagus thoroughly, peel it, and trim off the woody ends.
2. In a large pot, bring 1.25 liters of water to a boil with a little salt and a pinch of sugar.
3. Add the asparagus peelings and ends to the water and simmer, covered, for about 20 minutes over medium heat.
4. Meanwhile, cut the asparagus spears into bite-sized pieces.
5. Drain the asparagus peelings, making sure to reserve the cooking water.
6. Return the cooking water to the pot, bring to a boil, and cook the asparagus pieces for approximately 12–15 minutes. Drain the asparagus again, reserving the cooking liquid. Measure out about 1 liter of the cooking water.
7. Melt the butter in a saucepan. Add the flour and sauté briefly, stirring constantly.
8. Gradually stir in the reserved cooking water, ensuring no lumps form. Then add the cream.
9. Bring the soup to a boil and simmer gently for about 5 minutes.
10. Season to taste with salt, white pepper, sugar, and lemon juice.
11. Return the cooked asparagus pieces to the soup and heat through briefly.
12. Sprinkle with chervil or parsley and serve hot.

Enjoy! 🍲🌱