Asparagus Soup

Wash the asparagus, peel the stalks from top to bottom and trim off the woody ends.

Cover the peels and tips in a pot with about 2 l of water, add salt, 1 tsp butter and a little sugar, bring to a boil and simmer gently for about 15 minutes, then strain through a sieve.

Cook the peeled asparagus covered in the asparagus broth for 18–20 minutes, remove and let cool briefly.

Melt the butter in a pot, sauté the finely chopped onion until translucent, add the flour and lightly cook while stirring.

Let the roux cool briefly, then pour in about 1 l of hot asparagus broth and the cream and cook for a few minutes.

Puree the soup finely with an immersion blender and season with salt, pepper and nutmeg.

Cut the asparagus into bite-sized pieces, add to the soup and warm through briefly.