ASPARAGUS VELVETY SOUP

1 kg [2.2 lb] asparagus / 60 gr [2 oz] butter / 60 gr [2 oz] plain
flour / 4 Tbspoons sour cream / grated nutmeg / chervil (optional) /
salt.
Use the type of asparagus you like : green, white or red…

- Peel and wash the asparagus and boil them in 2 liters [4.5 pints]
salted water (the time will depend on the variety of asparagus you
choose, reckon 10-20 minutes).
When cooked, strain the asparagus (keep the cooking juice), cut
the tips and reserve them.

- On a low-medium flame, make a roux (1) with the butter and the
flour, then incorporate slowly the asparagus cooking juice (you are
making a "sauce blanche"). Cut the stems in sections and add them
to the soup, then simmer for 5 minutes. Blend the soup, season with
a pinch or 2 nutmeg, add the cream and salt if necessary, then the
reserved asparagus tips. Spread with chopped fresh chervil.

- Serve very hot…

(1) a roux is the first step of many famous sauces like the
beschamel ; it is very simple : melt the butter in a saucepan,
medium flame, then pour the flour on it (all at once) while stirring
with a wooden spoon until well blended. After this step, on a more
gentle flame, you will start pouring the liquid you need to incorporate
for your sauce.