Asparagus Soup

For the asparagus soup, wash the asparagus well. Then peel and cut off the woody part at the end of the stalk.

Boil water, add a pinch of salt, sugar, a dash of lemon juice and peeled asparagus and simmer gently for about 15-20 minutes.

Remove the cooked asparagus from the broth and set aside. Sauté the peelers as well as the woody ends in a pot with oil.

Dust with the flour, deglaze with the wine, pour in the broth and simmer again for about 15-20 minutes.

Then strain and discard the waste. Season the soup with salt, nutmeg and possibly Vegeta (soup seasoning).

Cut the cooked asparagus into pieces, heat briefly and add to the soup. Garnish the asparagus soup with dark croutons and serve.

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