Asparagus Soup

INSTRUCTIONS

• 1
  In a tall pot, bring 1.5 liters of water to a boil with sugar and 1 teaspoon of salt.
• 2
  Place the asparagus into the boiling water and cook for 5-10 minutes until al dente. Note that green asparagus cooks faster. Immediately after cooking, transfer the green asparagus to a bowl with ice water to stop the cooking process and prevent it from turning grey. Then, cut it into 4 cm long pieces.
• 3
  From the cooked white asparagus, cut off the tips and set them aside. Cut the stalks into smaller pieces.
• 4
  Take 1 liter of the broth in which the asparagus was cooked. Add the chopped white asparagus stalks to it and gradually blend everything thoroughly in a blender. Strain the soup through a fine sieve into a pot.
• 5
  Pour in the cream, stir, and bring to a boil. Remove from heat and whisk in 60 g of butter. Season with salt.
• 6
  In a pan over medium heat, melt the remaining butter and briefly warm the white asparagus tips and chopped green asparagus in it. Return the warmed asparagus to the soup and drizzle the soup in the bowl with the remaining butter from the pan.