Cream of Asparagus Soup

For cream of asparagus soup, peel asparagus thoroughly and cook in water with salt and sugar until al dente. Lift out of the cooking broth and cut into pieces. Set the heads aside for the chowder. While the asparagus is cooking, sauté the shallots in butter until golden, dust with flour and sauté briefly. Pour in the asparagus stock. Add the asparagus pieces and the whipped cream and simmer for about 10 minutes until soft. Puree finely with a hand blender.

Season with salt, pepper and nutmeg and serve with the asparagus tips. Serve with brown bread croutons fried in butter.

Preparation Tip:

The cream of asparagus soup is excellent to freeze. So you always have something for spontaneous visits or for the office.

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