Weißburgunder trocken

Ingredients

• 500 gwhite asparagus
• 40 gbutter
• 30 gwheat flour
• 750 mlvegetable broth
• 150 mlheavy cream
• 1 tsplemon juice
• 0,5 tspsugar
• 1 tspsalt
• 0,1 gwhite pepper
• 2 slicestoast bread
• 1 pinchnutmeg

Preparation

1. 1Thoroughly peel the white asparagus, trim the woody ends, and cut the stalks into approximately 2 cm pieces, keeping the tips separate.
2. 2Melt 30g of butter in a pot, whisk in the flour and cook briefly without letting it color, then gradually pour in the vegetable broth while stirring constantly.
3. 3Add the asparagus pieces (excluding the tips) to the pot and simmer over medium heat for about 15 minutes until soft.
4. 4Meanwhile, cut the toast bread into small cubes and toast them in a pan with the remaining butter until golden brown and crispy.
5. 5Use an immersion blender to puree the soup until smooth, pass it through a sieve, then add the cream and asparagus tips and cook gently for another 5 minutes.
6. 6Season the soup with lemon juice, salt, sugar, and a pinch of nutmeg, ladle into deep bowls, and garnish with the croutons.