1quart (liter)chicken brothcan also use a good cube as the base
1tspsea salt
1bay leave
Ingredients to make the thickened soup
5tbspflour
1oz (30 g)butter
5oz (145 ml)milk(can be full cream or skimmed)
Instructions
Instruction to make the broth
Cut the ends of the asparagus stalks and check if the end is still 'woody' instead of juicy. If so, cut off more. Discard the ends. Peel the asparagus with a potato peeler.
Cut off the heads and set aside. Cut 3/4 of all asparagus stalks in small pieces, 1/5 inch thick. Cut the other quarter in 1 inch pieces
Bring the quart of chicken broth to a simmer and add the sugar, pepper, salt and all the asparagus pieces, except for the heads. Simmer for 20 minutes
Then with a slotted spoon take out the 1 inch pieces of asparagus, let the broth cool down a bit and reserve separately the 1 inch pieces of asparagus and the broth
Instruction to make the thickened soup
In a separate pot, melt the butter on low fire and add the flour. Stir with a whisk. The butter-flour mixture may become crumbly. Cook on low fire for 2 minutes
Add the milk and stir with the whisk. The mixture may become crumbly and thick. Cook again for 2 minutes at low fire
Then add the slightly cooler broth in portions, every time bringing the mixture to a simmer while using the whisk. Do this until all the both has been added
Add the uncooked heads and the cooked 1 inch pieces of asparagus to the thickened broth and simmer for around 15 minutes. Stir with a spoon
Taste the soup, adjust the taste if necessary by adding salt and or pepper and let cool
Notes
Method: SimmeringFood allergy & intolerance information: milk (but can be substituted by oat milk)