for 4 person

Soup

2 tbsp	butter
1	shallot, coarsely chopped
500 g	white asparagus *-*
¼ tsp	sugar
6 dl	water
1 tsp	salt
a little	pepper
1 dl	full cream

Croutons

1 tbsp	butter
4 slice	bread (approx. 100 g), cut into cubes
¼ tsp	fennel seeds, crushed using a pestle and mortar
¼ tsp	salt
30 g	cress

How it's done

Soup

Heat the butter in a pan. Briefly sauté the shallot, add the asparagus and sugar, cook briefly. Pour in the water, bring to the boil, season. Reduce the heat, cover and simmer gently for approx. 25 mins. Pour in the cream, blend the soup until smooth. Add the asparagus tips and simmer for approx. 5 mins. until just soft.

Croutons

Heat the butter in a frying pan. Add the bread and fennel seed, toast for approx. 5 mins., season with salt. Plate up the soup, top with the croutons and cress.

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