Ingredients for 4 people:

• 750 g white asparagus, unpeeled
• 50 g butter
• 50 g flour
• 150 g cream
• 1-2 tbsp lemon juice
• 2 tsp sugar
• 10 g fresh chives or chervil
• 1 pinch of nutmeg, freshly grated
• salt
• pepper

Preparation:

• Peel the asparagus with a peeler. Cut off the ends. Make sure that the asparagus is very well peeled so that the blender can work better.
• Cut the asparagus spears into pieces about 2 inches long.
• Heat butter in a medium saucepan until it foams slightly. Then add sugar, ½ tsp salt and the lemon juice and saute the asparagus pieces in it for 1 to 2 minutes.
• Dust the asparagus with flour and stir the flour well into the asparagus with a wooden spoon.
• Using a wooden spoon or whisk, add 750 ml of water, stirring constantly. Bring the asparagus soup to a boil and cook over medium heat for about 10 to 20 minutes without a lid, until the asparagus is tender. While doing this, make sure nothing sticks to the bottom by stirring occasionally.
• Then, using a slotted spoon, remove about 100 grams of asparagus pieces for the chowder and set aside.
• Puree the remaining asparagus in the soup to the desired consistency. Feel free to taste in between.
• After pureeing, add the cream to the soup. Season to taste with sugar, salt, pepper, nutmeg and lemon juice and bring the soup back to a boil. Meanwhile, stir vigorously with a whisk from time to time.
• Spread the asparagus pieces on a soup plate or add them to the still hot soup. Garnish with chopped chervil or chives