Preparation

Step: 1/8

Peel the asparagus. Separate the tips and set aside for another dish.

Step: 2/8

Cut the asparagus stalks into small pieces.

Step: 3/8

Heat 30g butter in a saucepan and sauté the asparagus, stirring. Add the sugar, sprinkle over the flour and stir.

Step: 4/8

Deglaze with the stock and simmer for about 15 minutes, stirring occasionally.

Step: 5/8

Remove the bread crusts, dice and fry the cubes in a pan with the remaining butter until crisp.

Step: 6/8

Wash the parsley, shake dry and chop.

Step: 7/8

Add the cream to the soup and bring to the boil. Puree with a hand blender.

Step: 8/8

Pass the soup through a sieve, then season with salt and pepper. Serve in bowls and sprinkle with the croutons and chopped parsley.