Cream of asparagus soup

Name: Cream of asparagus soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g white asparagus; 1/2 Organic Lemon; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 (30 g) slightly heaped tablespoons of butter; 2 (30 g) slightly heaped tbsp. flour; 100 g Whipped cream; 1-2 TABLESPOONS Oil; 2 (approx. 200 g) uncooked fine bratwursts; 4-5 Stem(s) Chervil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g white asparagus
1/2 Organic Lemon
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 (30 g) slightly heaped tablespoons of butter
2 (30 g) slightly heaped tbsp. flour
100 g Whipped cream
1-2 TABLESPOONS Oil
2 (approx. 200 g) uncooked fine bratwursts
4-5 Stem(s) Chervil

Directions

1
Wash the asparagus and peel generously with an asparagus peeler, starting below the tips. Cut off the woody ends. Wash the lemon hot and cut off 2 slices.
2
Bring asparagus peel and ends, lemon slices, 1 1/4 l water and 1/2 teaspoon each of salt and sugar to the boil in a large pot. Cover and simmer for about 10 minutes. In the meantime cut the asparagus into pieces.
3
Pour asparagus water through a sieve into a second pot. Bring to the boil again, cover and cook for 8-12 minutes, depending on how thick the asparagus is. Drain, collect the asparagus water.
4
Melt butter in a pot. Dust with flour and briefly sauté lightly. Add a good 1 l asparagus water and cream, stirring constantly, and bring to the boil. Simmer asparagus soup for about 5 minutes.
5
Heat the oil in a pan. Pull the sausage meat as small dumplings from the sausage skin and put them into the pan. Fry over medium heat until golden brown all around.
6
Season the soup with salt, pepper, a few dashes of lemon juice and 1 pinch of sugar. Let asparagus pieces and meatballs simmer briefly in the soup. Wash the chervil, shake dry, pluck and sprinkle over the soup.