For 6 people
For 6 people
Peel the asparagus. Cut them into sections by separating the tips and a few fine sections.
Butter a large pot, brown the sections for 5 to 10 minutes. Sprinkle with flour, pour water up to height. Add a cube of broth, salt, pepper and turmeric. Cook for 15 minutes.
Meanwhile, in a saucepan of boiling salted water, cook the sections for 10 to 15 minutes. Mix the soup finely. Add the crème fraîche and the cooked asparagus pieces.
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