White asparagus soup

Step 1/5

• 1 kg white asparagus
• 3 onions
• ½ lemon

• peeler
• citrus press
• cutting board
• knife

Trim off bottom ends of white asparagus and peel. Finely dice onion. Juice the lemon.

Step 2/5

• 600 ml water
• 2 tbsp sugar
• 2 tbsp salt

• large pot

Add water to a large pot with the lemon juice, sugar, and salt. Bring to a boil. Add the asparagus and simmer for approx. 8 min.

Step 3/5

• slotted spoon

Remove asparagus from the pot and reserve the cooking liquid. Once cool enough to handle, slice the asparagus, and set aside the heads.

Step 4/5

• 100 g butter
• 2 tbsp flour
• 150 ml white wine
• 200 ml heavy cream
• ¼ tsp white pepper
• salt

• cooking spoon
• large pot

Melt butter in a pot and add onions. Sauté over medium-low heat for approx. 1 min. Add flour and stir well. Deglaze the pan with white wine and the reserved asparagus cooking liquid. Add in sliced asparagus stems and whisk in cream. Let the soup simmer for approx. 10 min. more and season with white pepper and salt.