Asparagus soup

Name: asparagus soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g fresh white asparagus; 1,5 liter water; 75 g unsalted butter or margarine; 75 g wheat flour; 2 chicken broth tablet; 125 ml fresh cream; 1 mespoint dried nutmeg

Asparagus soup with whipped cream and nutmeg.

Ingredients

Directions

Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
Keep the peels and undersides separate.
Put the asparagus with the water in a large pan. Bring to a boil and switch off the heat after 5 minutes. Let stand for 10 minutes.
Remove the asparagus with a slotted spoon and keep separate.
Add the peels and undersides to the cooking water and let it infuse for 20 minutes. Pour the stock through a sieve and collect the stock.
Melt the butter in the same pan and add the flour. Stir until smooth and leave on low heat for 3-4 minutes without coloring.
Add the stock and bouillon tablets and bring to the boil. Let it boil gently for 5 minutes.
Cut the asparagus into pieces and add the cream to the soup.
Season with nutmeg, pepper and salt.