Creamy asparagus soup

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A good asparagus soup tastes soft, spring-like and refined, especially when finished with egg, ham or fresh herbs.

Serves: 4 people

Preparation time: 60 min

Ingredients

• White asparagus – 1 kg
• Water – 1.5 l
• Butter – 30 g
• Flour – 30 g
• White wine – 100 ml
• Milk – 200 ml
• Cream – 200 ml
• Eggs – 2
• Cooked ham – 100 g
• Parsley – 2 tbsp
• Nutmeg, salt and pepper – to taste

Method

1. Peel the asparagus, simmer the peelings and trimmings in the water, then strain to make a fragrant stock. Cook the asparagus tips separately until just tender.
2. Make a light roux with the butter and flour, then whisk in the asparagus stock, wine, milk and cream.
3. Simmer gently until the soup thickens and season with nutmeg, salt and pepper.
4. Add the asparagus pieces and finish each bowl with chopped egg, ham and parsley for a proper classic presentation.