Asparagus soup with croutons

Name: Asparagus soup with croutons
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g white asparagus; 2 discs Toast; 2 Thin discs raw; 7-10 Tbsp Ham; 7-10 Tbsp salt, some sugar; 40 g butter/margarine; 2 tablespoons (30 g) Flour; 100 g Whipped cream; 7-10 Tbsp white pepper; 1 TABLESPOON Lemon juice; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Chervil or; 7-10 Tbsp Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g white asparagus
2 discs Toast
2 Thin discs raw
7-10 Tbsp Ham
7-10 Tbsp salt, some sugar
40 g butter/margarine
2 tablespoons (30 g) Flour
100 g Whipped cream
7-10 Tbsp white pepper
1 TABLESPOON Lemon juice
7-10 Tbsp grated nutmeg
7-10 Tbsp Chervil or
7-10 Tbsp Parsley

Directions

1
Wash and peel the asparagus and cut off the woody ends. Boil up the asparagus peel and ends in 1 l water and simmer for about 10 minutes
2
Dice bread. Cut ham into fine strips. Chop the asparagus
3
Lift out the asparagus shells and ends. Bring the asparagus water to the boil with salt and sugar. Cook the asparagus pieces in it for about 10 minutes, remove
4
Heat 20 g fat. Roast bread in it, take it out. Heat 20 g fat in the frying fat. Sweat flour in it. Stir in asparagus water. Bring to the boil, simmer for about 5 minutes
5
Heat the cream and asparagus in it. Season to taste with salt, pepper, lemon and nutmeg. Serve with ham, chervil, croutons
6
Freezing tip: Do not freeze bread and ham