Cream of asparagus soup with roasted asparagus

Ingredients

Directions

1. 1

   Wash and peel the asparagus. Do not cut the lower third of each asparagus spear into pieces. Wash lemon hot, grate dry, cut in half and cut 2 slices from 1 half. Bring 1 litre of water, 1 tsp salt and 2 tsp sugar to the boil. Add the asparagus pieces, peel and lemon slices and simmer for about 20 minutes

2. 2

   Cut the remaining asparagus spears into pieces. Rinse the mangetout, drain and cut diagonally into strips. Heat the oil in a pan. Fry the asparagus tips for 4-5 minutes while turning them. 1-2 minutes before the end of the cooking time, fold in the sugar snap peas and season with salt and pepper

3. 3

   Pour the asparagus stock through a sieve. Melt the fat in a pot. Dust with flour and sweat it on. Add cream and asparagus stock and bring to the boil while stirring. Season to taste with salt, pepper, a few dashes of lemon juice and sugar

4. 4

   Add fried asparagus mixture to the soup, arrange in soup bowls and garnish with chervil if desired