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Asparagus Soup

4 servings

Ingredients

• 400 g asparagus
• salted water (as needed)
• light roux (a little)
• butter (plenty) (a little)
• 2 pcs eggs
• sugar (a little)

Instructions

1. For 4 people, cut 300-500 g of thin fresh or thick, peeled asparagus into finger-long strips and cook until soft in salted water.
2. Remove the asparagus and cook the soup until thick with a light roux and plenty of butter.
3. Before serving, whisk in eggs and a pinch of sugar, then serve over the asparagus.
4. Alternatively, you can use the water from previously cooked asparagus spears; instead of the asparagus, add toasted white bread to the soup.

Modernized from a treasured 19th-century German cookbook.