It is a pleasure every year when the asparagus season begins.The quality of the asparagus is crucial. Your should buy your asparagus always very fresh and regionally.For this asparagus soup I use the water in which I cooked the asparagus for another dish.
- Melt the butter in a saucepan. Add the flour and mix with the butter. Add the asparagus water. Give cream and white wine to the soup and season with salt, sugar and nutmeg. This time I used a Riesling Kabinett to enhance the soup.
- Peel the raw asparagus peel and cut into thin slices (3 mm). If the soup is boiled once, give the cut asparagus slices to the soup and cook for 3 minutes.
- Divide the soup on plate and garnish with chopped chives.Good appetite.