Spargelcremesuppe

Where This Goes Wrong

Peel the asparagus thoroughly.

Strain the stock to remove fibres.

Keep the tips whole for the soup.

Making Spargelcremesuppe

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1. Peel the asparagus and cut off the woody ends. Simmer the peelings and ends in the water with the salt, sugar and 20 g butter for 15 minutes. Strain.

   Mark done Start 15 min timer

2. Cut the spears in pieces, keeping the tips aside. Cook the stalk pieces in the stock for 15 minutes until soft.

   Mark done Start 15 min timer

3. Blend until smooth.

   Mark done

4. Melt the remaining butter, stir in the flour for 1 minute, whisk in the soup, bring to a simmer and add the tips. Cook for 3 minutes.

   Mark done Start 1 min timer

5. Stir in the cream and lemon juice and serve with the chives.

   Mark done

Storage and Reheating

Keeps for 2 days in the fridge.

Changing the Recipe

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

What to Serve Alongside

• Crusty bread
• Cured ham
• Dry white wine

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.