Asparagus broth:

Cup of Yum
1. Prepare asparagus: Wash the stalks thoroughly. Snap or cut the woody ends and peel the stalks with a vegetable peeler. Place the woody ends and the peel in a pot. Cover with water. Add 1 teaspoon sugar and the stock cube.ends and peel of 2 lb white asparagus / 900 g + 6 ½ cups water / 1.5-liter + 1 teaspoon sugar + 1 vegetable or chicken stock cube
2. Simmer: Cover and bring to a boil. Once it boils, lower the heat and cook uncovered for 20 minutes.
3. Strain through a fine sieve into another pot (preferable in a jug pot, it will make pouring easier). Discard the woody ends and the peel.

Asparagus soup

1. Chop asparagus: While the broth cooks, chop the spears into small pieces. Keep the heads separated in a small container.
2. Pot: After straining the broth, wipe the pot clean with a kitchen towel.
3. Roux: Melt the butter, add the chopped leeks (or shallots/onions) and a pinch of salt, and cook them gently until softer, but don’t let them take any color, about 2-3 minutes. Sprinkle the flour on top and stir everything for about 2 minutes.1 piece of leek + 2 oz butter / 60 g + pinch of salt + 2 oz all-purpose flour / 60 g
4. Add broth: Slowly add the broth while whisking continuously to avoid any clumps forming (Note 3). Once you’ve added all the broth, add the asparagus pieces (not the heads).
5. Cook soup: Cover, bring to a simmer, lower the heat and cook on medium-low heat for about 20 minutes or until the pieces are soft.
6. Blend: Add the heavy cream and blend the soup.1 cup heavy cream/ 250 ml
7. Asparagus tips: Return the soup to the stovetop, add the asparagus tips and reheat gently for 4-5 minutes; the heads of the plant should remain crunchy and not get very soft.
8. Adjust the taste with salt, pepper, nutmeg, and a little lemon juice (or white balsamic vinegar) to balance the flavors.a few gratings of nutmeg + fine sea salt and freshly ground black pepper to taste + 1 teaspoon lemon juice or white balsamic vinegar to taste