Cream of Asparagus Soup

A delicious recipe for the asparagus season:

Peel white asparagus spears from top to bottom, for green asparagus spears peel last third down, cut spears in half, cut half into coarse pieces and put in the water with washed peels, make for the broth, cool.

Cut the other half of the asparagus into narrow, diagonal slices.

Mix the whipped cream with the egg yolk, pluck the chervil leaves.

Melt the butter, sprinkle in the flour, stir well and pour in a third of the cold stock, stir until smooth. Add the rest of the gravy and white wine, bring to a boil and season with salt, pepper and sugar, then simmer on low heat for about eight minutes.

Strain soup through a sieve, whisk in egg yolks and whipping cream (do not make more), season with orange juice, nutmeg and salt.

Fry asparagus slices in clarified butter until hot.

Arrange soup in deep plates or in tureens, evenly distribute asparagus slices over it and sprinkle with chervil.

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