Light Cream of Asparagus Soup

A delicious recipe for the asparagus season:

1. rinse asparagus spears, drain, peel and cut into pieces large on the spot. Boil the peels with the juice of one lemon and peel, 1/2 tsp. salt, 1 pinch of sugar, 1 tsp. butter and 3/4 liter of water in a saucepan over medium heat with the lid closed for about 15 minutes.

Pour the stock through a sieve into a saucepan. Cook the asparagus sections in the boiling stock for about 12 minutes.

3. Lift 2/3 of the asparagus sections out of the stock. Cook it for about 5 minutes. Then finely mash the remaining asparagus sections in the stock, perhaps strain the soup through a sieve. Season with salt, pepper and nutmeg, then bring to a boil. Knead together 2 tbsp. butter and flour until smooth, add to creamed soup in flakes while stirring. Continue to simmer over low heat for about 1 minute.

4. perhaps remove the crust from the bread and cut into fine cubes. Heat the remaining butter and oil in a frying pan. Toast the bread in it until crisp and season with salt. Rinse wild garlic leaves, dry and chop finely. Mix wild garlic and croutons.

Whip the cream until half stiff and fold into the soup.

Arrange the asparagus cream in plates, sprinkle the wild garlic croutons on top and bring to the table on the spot.

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