Cream of Asparagus Soup

Peel the asparagus and remove woody ends. Cover the peels and cut ends with water (lightly sugared and salted), bring to a boil and simmer on low heat for 20 minutes, then pour through a sieve and set aside the resulting asparagus broth.

Cut the asparagus into pieces and steam or boil until soft.

Heat the butter until hot and sweat the flour in it without letting it take color. Gradually add the asparagus stock, stirring constantly. Then season with salt, white pepper from the mill, nutmeg and vegetable soup seasoning.

Mix egg and pour into soup, stirring constantly and quickly, so that small flakes are formed, add asparagus trimmings if necessary and season to taste.

Spread parsley on the soup plates, put the steamed asparagus pieces and pour the soup on top.

Serve the cream of asparagus soup sprinkled with freshly ground pepper and nutmeg.

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