Crème Comtesse (Cream of White Asparagus Soup)

Ingredients

• 650 grammes large white asparagus
• 1 litre sauce Béchamel
• 1 décilitre Consommé blanc
• cream
• 1 spoonful sorrel and lettuce leaves
• butter
• 2 spoonfuls white asparagus heads

Instructions

1. Blanch the white asparagus lengths for 7 to 8 minutes and drain them.
2. Add them at once to the sauce Béchamel and finish cooking them.
3. Pass through the étamine and complete with the Consommé blanc.
4. Heat, and cream at the moment of serving.
5. Garnish with 1 spoonful of shredded sorrel and lettuce leaves melted in butter, and 2 spoonfuls of white asparagus heads, well stripped and blanched.