Asparagus Soup

 

1 1/2 pounds white asparagus

4 cups (969ml) water

2 teaspoons (8g) sugar

2 teaspoons (11g) salt

3 tablespoons (42g) butter

2 tablespoons (15g) flour

1/2 cup (120ml) white wine

3 tablespoons (45g) crème fraîche 

salt & pepper to taste

1. wash, peel, and cut off ends of asparagus. Boil water together with asparagus peels and ends, sugar and salt.  Simmer 20 minutes, then pass through a sieve

2. cut tops of asparagus and reserve for garnish. Cut rest of asparagus in pieces

3. melt butter in a sauce, add asparagus and sauté. Sprinkle flour over asparagus and mix well. Add wine and reserved asparagus broth, and bring to a boil. Lower heat and simmer for 10 minutes.

4. pour soup in a blender. Blend, strain and return to saucepan. Whisk in crème fraîche, and season with salt and pepper to taste

5. cut asparagus heads in half, brown in butter and use to garnish soup