Cream of asparagus soup with strips of carrots and mangetouts and chervil

Name: Cream of asparagus soup with strips of carrots and mangetouts and chervil
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 White asparagus spears; 7-10 Tbsp skins and ends of about 1 kg of asparagus (waste product from eating asparagus); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2 Carrots; 75 g Sweet peas; 7-10 Tbsp Pepper; 1/4 Pot of chervil; 40 g Butter or margarine; 40 g Flour; 150 g Whipped cream

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 White asparagus spears
7-10 Tbsp skins and ends of about 1 kg of asparagus (waste product from eating asparagus)
7-10 Tbsp Salt
7-10 Tbsp Sugar
2 Carrots
75 g Sweet peas
7-10 Tbsp Pepper
1/4 Pot of chervil
40 g Butter or margarine
40 g Flour
150 g Whipped cream

Directions

1
Peel the asparagus spears and cut off the woody ends. Wash all asparagus skins and ends, put them in a pot with 800 ml cold water and bring to the boil. Season with salt and sugar. Cover and let it simmer at medium heat for about 15 minutes.
2
Peel and wash the carrots and cut or slice them into fine strips. Cut the asparagus spears into pieces. Remove 150 ml of asparagus water, put it with asparagus pieces into a small pot, cover and stew for about 3 minutes.
3
Wash the sugar snap peas, dab dry and cut lengthwise into fine strips. Add the vegetables to the asparagus and continue steaming for 3-4 minutes, season with salt and pepper. Wash chervil, dab dry and pluck leaves from the stalks, except for a few for garnishing.
4
Pour the asparagus shells onto a sieve, collect the stock. Melt the fat in a pot, dust with flour and sauté. Add asparagus stock and cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sugar.
5
Add strips of vegetables, chervil and pieces of asparagus and warm them up. Serve the soup. Garnish with the remaining chervil.