Crème Argenteuil (Cream of Asparagus Soup)

Ingredients

• 750 grammes asparagus tips
• 1 litre thin sauce Béchamel
• a little Consommé blanc
• cream
• well-green asparagus tips
• chervil pluches

Instructions

1. Blanch the asparagus tips for 5 minutes.
2. Drain them and put them at once into the thin sauce Béchamel on the boil.
3. Finish the cooking and pass through the étamine.
4. Add a little Consommé blanc and heat.
5. Finish at the moment of serving with the cream.
6. Garnish with well-green asparagus tips and chervil pluches.