Creamy white Asparagus Soup

This is a very inexpensive soup for 2 but very tasty.

It is not necessary to buy the first or second grade asparagus stalks, you can just by the cheap broken chunks without the tender tips. The thicker the stalk chunks the easier it is to peel them and you save time and money.

The base is a roux, topped with some veg stock and wine and finished with some double cream.

Be careful, the soup loves to stick to the bottom of the pan while cooking.

recipe:
350 g peeled white asparagus
1 spring onion
2 tbsp butter
1 1/2 tbsp flour
100 ml milk
50 ml white wine
250 ml veg stock hot
salt and pepper
nutmeg
50 ml double cream
chives

Chop the spring onion and sautee it in butter, add the flour and cook it out. In 3 steps add the milk so it wont get lumpy. Add wine and stock and season well.

Chop the asparagus into smaller pieces and cook in the soup until tender. Put in a blender and make a fine creamy soup, add the cream before serving and top with chives.