Crème d'asperge

Preparing the ingredients:

1. 1Peel the asparagus, cut into pieces about 2 cm long, and set the tips aside.
2. 2Peel and finely chop the shallots.

Preparing the asparagus cream soup:

1. 3Melt the butter in a saucepan over medium heat.
2. 4Add the chopped shallots and sauté until translucent.
3. 5Add the asparagus (except the tips) to the pan and sauté for about 5 minutes.
4. 6Sprinkle the flour over the asparagus and mix well.
5. 7Cook for about 1 minute.
6. 8Add the chicken stock and bring to a boil.
7. 9Lower the heat and simmer for about 20 to 25 minutes, until the asparagus is tender.
8. 10Remove the pan from the heat and blend with an immersion blender until smooth.
9. 11Add the cream to the pan along with the asparagus tips.
10. 12Return to low heat for about 5 minutes until the asparagus tips are tender.
11. 13Season with salt and pepper.
12. 14Serve the asparagus cream soup hot, with croutons.