Soup of white asparagus and chervil

Name: soup of white asparagus and chervil
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon butter; 1 onion; 500 gram white asparagus; 400 milliliters vegetable stock; 400 milliliters chicken bouillon; 100 milliliters cooking cream; 0.5 bunch fresh chervil; 1 pinch nutmeg

Ingredients

1 tablespoon butter
1 onion
500 gram white asparagus
400 milliliters vegetable stock

400 milliliters chicken bouillon
100 milliliters cooking cream
0.5 bunch fresh chervil
1 pinch nutmeg

Directions

Heat the butter and the fruit on the low glass in about 8 minutes.
In the meantime, cut the tops of the asparagus and cook them separately in a layer of water with salt in about 4 minutes until al dente.
Cut away the bottom woody part and cut the rest of the asparagus into small pieces. Fry them for a few minutes with the onion until they shine.
Add the stock and let the asparagus be cooked for about 15 minutes.
Add the cream and most of the chervil and puree the soup with a hand blender. Season with salt, pepper and nutmeg.
Add the asparagus tips and heat the soup for a few more minutes. Serve immediately with a chervil leaf.
Tasty with toast and butter.