Fresh asparagus puree soup

1 serving


Peel
1. 2kg asparagus, cut into pieces, separating the heads. Weld the heads in salted boiling water. Cook the rest of the asparagus in salted water, strain. Strain a glass of asparagus decoction, cool, boil the rest, pour a thin stream into it, stirring constantly, cold decoction, loosened with 3 teaspoons of flour. When it boils and thickens, combine with wiped asparagus, heads and their decoction. Add 50g butter, a glass of cream, loosened with 2 yolks. Warm up without boiling. Pour chopped dill.