Cream of Asparagus Soup with Spring Flowers

For the cream of asparagus soup with spring flowers, wash and peel asparagus. Cook for about 20 minutes over medium heat until tender. Set aside and save the asparagus broth. Rinse the asparagus in cold water to remove the bitterness. Then cut the cooked asparagus into small pieces.

Melt the butter and let it brown slightly, quickly stir in the flour and finally deglaze with white wine. Pour in the remaining asparagus cooking stock and whipped cream and bring to the boil briefly. Simmer gently over low heat for about 30 minutes.

Puree the cream of asparagus soup well and season to taste with the spices. Add the spring flowers of your choice and serve immediately.

Preparation Tip:

You can use white and/or green asparagus for this cream of asparagus soup with spring flowers.

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