Asparagus Soup for Beltane

Ingredients

• 1kg of asparagus
• Salt and sugar, amount depends on your personal taste
• 1 liter of asparagus broth
• 2 tablespoons of butter
• 2 tablespoons of flour
• 2 bouillon cubes
• 300g of cream
• 2 teaspoons of Madeira wine
• Tarragon
• Lemon juice, amount depends on your personal taste

Peel the asparagus and cook in a large pot while adding salt, sugar and lemon juice for about 15 to 20 minutes on low heat. Remove the asparagus from the water, leaving the broth inside. Mix the soft butter with the flour, then add a liter of asparagus broth and the bouillon cubes. Boil for 10 to 15 minutes while constantly stirring. Towards the end of the cooking, add the end tips of asparagus and continue cooking, avoiding boiling. Afterwards add the cream, tarragon and Madeira wine for the taste.