Cream of asparagus with mangetout

Name: Cream of asparagus with mangetout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400–500 g white asparagus; 7-10 Tbsp ½ Organic lemon; 50 g Sweet peas; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 40 g Flour; 50 g Butter; 100 g Whipped cream; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400–500 g white asparagus
7-10 Tbsp ½ Organic lemon
50 g Sweet peas
7-10 Tbsp Salt
7-10 Tbsp Sugar
40 g Flour
50 g Butter
100 g Whipped cream
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Wash the lemon and cut off 2 slices. Boil the asparagus peel and cut off the asparagus with lemon slices in 1 l water for about 15 minutes. Sieve the stock.
2
Clean and wash the sugar snap peas. Cut into strips. Cut asparagus heads generously, cut very thick heads in half, put aside. Boil up the stock. Cut the rest of the asparagus into pieces and cook for about 3 minutes with some salt and sugar.
3
Sweat flour in hot butter. Stir in stock and cream, bring to the boil. Simmer for about 5 minutes. Season to taste. Heat asparagus pieces in it or see tip on the right side.
4
Fry the asparagus heads in hot oil for 3-4 minutes. Fry the pods for 1-2 minutes. Season and add to the soup.