Asparagus Cream Soup

Instructions

• 1 Start by making the vegetable broth and set it aside. Bring a pot of water to a boil. Meanwhile, clean the asparagus by trimming off the woody ends, peeling the outer layer with a vegetable peeler, and cutting off the tips (set them aside for later). Boil the stalks for about 10 minutes.
• 2 Drain the asparagus stalks, cut them into smaller pieces, and blend them in a food processor (or use a vegetable mill) until you obtain a smooth asparagus purée.
• 3 Heat the milk. In another pot, melt the butter over low heat and add the flour, stirring vigorously to form a roux. Gradually pour in the hot broth and milk while stirring. Then, add the asparagus purée.
• 4 Cover and cook the asparagus cream over medium heat for 30–40 minutes, stirring occasionally. Finally, stir in the fresh cream and grated cheese. Blend the mixture with an immersion blender until smooth. Adjust with salt and pepper to taste. To finish, garnish with the asparagus tips, blanched for a few minutes in salted boiling water. Your delicate and creamy asparagus soup is ready to be served!