Cream of asparagus soup with roasted asparagus

Name: Cream of asparagus soup with roasted asparagus
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g white asparagus; 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 50 g Sweet peas; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 50 g Butter; 40 g Flour; 100 g Whipped cream; 7-10 Tbsp Chervil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g white asparagus
1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Sugar
50 g Sweet peas
7-10 Tbsp Pepper
2 TABLESPOONS Oil
50 g Butter
40 g Flour
100 g Whipped cream
7-10 Tbsp Chervil

Directions

1
Wash and peel the asparagus. Do not cut the lower third of each asparagus spear into pieces. Wash lemon hot, grate dry, cut in half and cut 2 slices from 1 half. Bring 1 litre of water, 1 tsp salt and 2 tsp sugar to the boil. Add the asparagus pieces, peel and lemon slices and simmer for about 20 minutes
2
Cut the remaining asparagus spears into pieces. Rinse the mangetout, drain and cut diagonally into strips. Heat the oil in a pan. Fry the asparagus tips for 4-5 minutes while turning them. 1-2 minutes before the end of the cooking time, fold in the sugar snap peas and season with salt and pepper
3
Pour the asparagus stock through a sieve. Melt the fat in a pot. Dust with flour and sweat it on. Add cream and asparagus stock and bring to the boil while stirring. Season to taste with salt, pepper, a few dashes of lemon juice and sugar
4
Add fried asparagus mixture to the soup, arrange in soup bowls and garnish with chervil if desired