Asparagus Soup

For the asparagus soup, clean the asparagus, boil until tender and cut into bite-sized pieces. Set aside some of it for the chowder later.

Add the rest to the vegetable soup (you can also use the asparagus stock instead). Melt the butter in a saucepan, dissolve the flour in it and deglaze with most of the soup.

Stir well until the mixture is smooth. Blend everything through and simmer for 20 minutes. Stir again and again. In the meantime, cut the bread into small cubes and fry in a little butter and garlic.

Add milk and whipping cream until the soup has the right consistency. Season with salt and pepper and sprinkle in nutmeg.

Add the pieces set aside, wait a little longer until they are warm and serve the soup with croutons.

Preparation Tip:

Bacon cubes would also fit into the asparagus soup instead of croutons. This gives the soup a spicier note.

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