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:
- Wash the asparagus thoroughly, peel it, and trim off the woody ends.
- In a large pot, bring 1.25 liters of water to a boil with a little salt and a pinch of sugar.
- Add the asparagus peelings and ends to the water and simmer, covered, for about 20 minutes over medium heat.
- Meanwhile, cut the asparagus spears into bite-sized pieces.
- Drain the asparagus peelings, making sure to reserve the cooking water.
- 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.
- Melt the butter in a saucepan. Add the flour and sauté briefly, stirring constantly.
- Gradually stir in the reserved cooking water, ensuring no lumps form. Then add the cream.
- Bring the soup to a boil and simmer gently for about 5 minutes.
- Season to taste with salt, white pepper, sugar, and lemon juice.
- Return the cooked asparagus pieces to the soup and heat through briefly.
- Sprinkle with chervil or parsley and serve hot.
Enjoy! 🍲🌱
