Preparation
- Peel the asparagus, cut off the woody ends and cut into approx. 2 cm pieces. Put the asparagus heads aside.
- Heat 50 g butter in a pan. Add the asparagus pieces and sauté with sugar, a little salt and lemon juice.
- Dust with flour and slowly pour in the stock while stirring. Bring the asparagus soup to the boil and simmer over a medium heat for approx. 10 mins. until the asparagus pieces are tender.
- Meanwhile, heat the remaining butter in a pan. Sauté the asparagus heads for approx. 5 mins. and set aside as a soup garnish.
- When the asparagus pieces in the soup are soft, puree the soup with a hand blender. Add the cream, bring to the boil briefly and season with salt, pepper and nutmeg to taste.
- Serve the cream of asparagus soup, top with asparagus heads and sprinkle with croutons.
Tip: After pureeing, there may still be asparagus fibers in the soup. If you want to remove the fibers, you can pass the soup through a sieve.
