Brünnerstraßler Asparagus Soup

For the Brünnerstraßler asparagus soup, wash and peel the asparagus, remove woody parts and cut into short pieces, setting aside the asparagus heads. Bring the asparagus peels with sections to the boil in water and boil it over low heat with the lid closed for about half an hour to make an aromatic asparagus broth. Strain the broth through a hair sieve, add asparagus pieces to the hot broth and simmer on very low heat for about 30 minutes. Whisk together flour, wine and whipping cream, stir in and use to lightly thicken the soup.

Puree the Brünnerstraßler asparagus soup with a blender, add the asparagus heads, stir in the yolks and let the soup simmer for another eight to twelve minutes just below boiling point. Before serving, season the asparagus soup with pepper, salt and nutmeg.

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