Asparagus Soup with Puff Pastry Hood

A delicious recipe for the asparagus season:

Prepare asparagus (ready to cook, e.g. peel, remove woody parts and dirt). Boil asparagus peels in soup for 20 minutes. Take out. Add asparagus and butter to soup and cook until not too soft.

Strain the asparagus broth. Cut away the heads from the asparagus and reserve as a soup garnish. Grind the asparagus spears in a hand blender, pass through a sieve and add to the soup together with the asparagus heads. Allow to boil briefly. Refine with cream.

Divide the soup evenly into 4 ovenproof soup bowls. Cut out 4 pastry rounds (diameter 2 cm larger than the soup cups). Brush the edge with egg white, place the rounds on the cups and press them down well all around. Brush with egg yolk. Bake in the heated oven on the lowest shelf at 200 °C for about 10 minutes.

Serve immediately.

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