Cream of Asparagus soup

Ingredients

mins preparation

mins cooking

4 servings

Heat the olive oil and sauté the onion and garlic for a few minutes.
Peel and cut the end of the asparagus (which is the hardest part).
Cut the asparagus into 3 parts and save the 4 tips for decorating.
Add the asparagus and saute onion 5 minutes, then add the chicken broth, milk, salt and pepper and let cook until the asparagus is tender.
Take out cooked asparagus and set aside. Heat the butter with flour for 2 minutes, stir and then add the liquified cream of asparagus and cook until boiling and add seasoning.
Heat up salt water and dip the tips of the asparagus for 3 minutes and then cool with water and ice.
Serve in bowls of cream containing asparagus and garnish with the reserved tips.
Tip: You can cook some asparagus before grinding them and cut into small pieces to add to the cream and get a different texture to find pieces of asparagus inside.