Asparagus puree soup (crime a v argenteuil)

4 servings


Peel the fresh asparagus and cut into small pieces. fry the onions for 5 minutes in 3 tbsp. spoons of butter. Melt the rest of the butter in a saucepan, put the flour and pepper. Stirring, pour in the chicken broth and bring to a boil. Put the asparagus, cover and cook for 20 minutes over a low heat. Strain. Pass the grounds through a meat grinder, wipe through a sieve and mix with the broth. Add cream, heat and salt to taste