Cream of Asparagus Soup

For the cream of asparagus soup, wash and peel the asparagus, cut off the heads and cut the rest into 2 cm pieces.

Bring 1/2 l of water to a boil, add a teaspoon of salt, a pinch of sugar and cook the heads covered for about 4 minutes.

Remove and continue cooking the remaining pieces in the broth for about 13 minutes. Puree in the broth and strain through a sieve.

Meanwhile, dice onion, sauté in butter, extinguish with white wine and gradually add the broth.

Season with salt, pepper, soup seasoning and herbs, season to taste and finally thicken with a little cream.

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