Cream of asparagus soup with diced bread and ham

Name: Cream of asparagus soup with diced bread and ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 2 discs Toast; 1 washer smoked smoked ham; 50 g Butter or margarine; 40 g Flour; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Lemon juice; 7-10 Tbsp Chervil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt
2 discs Toast
1 washer smoked smoked ham
50 g Butter or margarine
40 g Flour
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Lemon juice
7-10 Tbsp Chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Put the asparagus skins and ends into a litre of boiling salted water and cook over a low heat for 30 minutes. In the meantime, cut the asparagus into pieces.
2
Remove the crusts from the bread and cut into small cubes. Cut ham into fine strips. Pour asparagus peelings onto a sieve and collect the liquid. Cook the asparagus pieces in asparagus water for eight minutes.
3
Heat 20 grams of fat in a pan and fry the bread cubes in it until golden brown. Remove the asparagus with a skimmer. Heat the remaining fat in a pan, sauté the flour in it and deglaze with the asparagus water.
4
Simmer over a low heat for five minutes. Add cream and asparagus. Season to taste with salt, pepper, nutmeg and lemon juice. Serve the soup with the bread cubes and ham. Sprinkle with pepper and chervil.