Creamy asparagus soup

Directions

1. Prepare the asparagus: Wash and peel the asparagus and cut off the woody ends. The peels and ends are used for the base broth.

2. Cooking the asparagus stock: Place the asparagus peels and ends in a saucepan with 800ml of vegetable stock. Add a pinch of salt and sugar. Simmer for about 15 minutes, then strain the mixture through a sieve and reserve the stock. Discard the peels and ends.

3. Cooking the asparagus: Cut the peeled asparagus into pieces 2-3 cm long and cook in the soup base over a medium heat for about 15-20 minutes until soft.

4. Base for the soup: Finely dice the onion and fry in a large saucepan with the butter until translucent. Sprinkle on the flour and stir-fry until a light-coloured roux is formed.

5. Deglaze with white wine: Pour the white wine gradually into the roux, stirring constantly to avoid lumps. Then add the prepared asparagus broth with the soft-boiled asparagus and stir until smooth.

6. Puree finely and refine: Puree the soup finely with a hand blender. Stir in the cream, freshly grated nutmeg and lemon zest. Season with salt, pepper and, if necessary, a pinch of sugar.

7. To serve: Arrange the soup in bowls, garnish with fresh herbs and, optionally, add a few whole fried asparagus tips or croutons to refine the dish.