Asparagus soup with chervil fritters

Name: Asparagus soup with chervil fritters
Yield: 1
Ingredients: 750 g white asparagus; 500 g green asparagus; 1⁄8 l dry white wine; 1 bay leaf, 5 peppercorns; 50 g flour, 1 egg; 100 ml milk, salt, nutmeg; 1⁄2 bunch/pot of chervil; 7-10 Tbsp Sugar; 100 g cherry tomatoes; 100 g Sweet peas; 2 TEASPOONS oil, pepper; 7-10 Tbsp a few squirts of lemon juice; 1⁄2 Federation Chives

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

750 g white asparagus
500 g green asparagus
1⁄8 l dry white wine
1 bay leaf, 5 peppercorns
50 g flour, 1 egg
100 ml milk, salt, nutmeg
1⁄2 bunch/pot of chervil
7-10 Tbsp Sugar
100 g cherry tomatoes
100 g Sweet peas
2 TEASPOONS oil, pepper
7-10 Tbsp a few squirts of lemon juice
1⁄2 Federation Chives

Directions

1
Wash the asparagus. Peel the whites and cut off the woody ends. Cut off only the green ends generously. Cut the asparagus into pieces. Boil the asparagus skins and ends in about 1 l water with wine, bay leaf and peppercorns. Cover and simmer for about 10 minutes
2
Mix flour, egg, milk, 1 pinch of salt and nutmeg. Wash the chervil, chop roughly and stir in. Let the dough swell for about 15 minutes
3
Sieve the asparagus stock, bring to the boil with some salt and 1 teaspoon sugar. Cook white asparagus for 12-15 minutes, add green asparagus for about 6 minutes. Wash and halve the tomatoes. Clean and wash the mangetouts. Add both to the soup, continue to cook for about 3 minutes
4
Heat the oil in a coated pan. Bake 2 pancakes from the dough one after the other and roll them up
5
Season the soup with salt, pepper and lemon juice and cut the pancakes into slices and heat them up. Wash the chives, cut them finely and sprinkle them over the pancakes.