Asparagus Soup with Orange-Carrot Aroma

For the asparagus soup, clean the asparagus, cut off the tips and set aside. Dice asparagus spears, clean leeks, cut into pieces. Sauté leek, asparagus cubes and chervil in 2 tablespoons butter, add salt, pour in soup and milk. Simmer vegetables until soft. Puree soup, pass through a sieve, season with grated nutmeg and a few squirts of lemon juice. Pour orange juice and carrot juice into a saucepan and boil down vigorously. Cut asparagus tips into thin, oblong strips and fry in butter until al dente. Whip the cream until semi-stiff. Reheat soup, thicken if necessary by stirring in ice-cold butter, stir in cream and blend with a hand blender until frothy.

Place asparagus strips in plates, pour cream of asparagus soup on top, drizzle orange-carrot reduction on top, sprinkle with chervil leaves.

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