Agro-focus

This is a classic of every asparagus season. White asparagus soup is an absolute must eat.

Peel 200 gr. of white asparagus spears. Cut one onion into cubes and fry it together with asparagus skin in oil for couple of minutes in a pan with a thick bottom (for example, cast iron). Add 1L of water and cook for 30 minutes on a low heat. Separate the broth by pouring through a strainer.

Make a cream sauce: take 1 spoon of wheat flour and another one of butter. Heat a saucepan with a thick bottom. Let the butter draw and lightly toast the flour in it. Add the asparagus broth and 1-2 cubes of vegetable broth (not necessary, if you wish to). Add pepper, paprika and salt to taste. Remove the pan from fire and cool it a little bit.

Whisk 2 egg yolks with 200 ml of cream. Add the egg cream to the soup and mix it.

Soup should not be boiled anymore! Cut boiled asparagus into small pieces and put it on the bottom of a deep saucer. Pour the soup and decorate it with parsley before serving.