Bound Cream of Asparagus Soup – with Asparagus Pieces

An asparagus recipe for gourmets:

Rinse and peel asparagus spears. Make peels with one fifth of butter/sugar, light butter, salt in vegetable soup for 20 min. Then pour through a sieve. In the meantime, cut the asparagus spears diagonally into slices. Melt the remaining butter/light butter, sweat the flour in it.

Add the clear soup while stirring and let it bubble up. Add the asparagus spears to the soup and cook for 10 minutes, stirring occasionally. Soup with white wine. Season with salt, pepper and nutmeg.

Chop parsley very finely. Mix egg yolk and crème fraîche, thicken soup with it. Do not make more. Serve sprinkled with parsley.

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