White Asparagus Cream soup

1. Peel the asparagus, cut off the stems so that they become the same length, tie with a thread and cook over moderate heat in salted water. You need to cook it for 5 minutes, maybe a couple of minutes more. Readiness is easy to check by piercing the asparagus with a knife - it should enter easily enough.
2. Peel the leek - white part, cut into rings. Wash and peel the potatoes - they need to be cut coarsely.
3. Heat the butter over low heat, put the leeks in it and simmer until translucent, sprinkling flour a couple of times in the process, then pour in the broth and put the potatoes in a saucepan.
4. Add a bouquet of garnishes. It's easy to do - tie all the components with a thread, wrap them in a gauze bag and lower them into the broth. I often just put the bound herbs, without a bag.
5. Bring the contents of the saucepan to a boil, cook for 5 minutes over medium heat, then add the asparagus, which must first be cut into large pieces. Reduce the heat.
6. Pour in the nutmeg, add salt and pepper. Cook everything together for 10 minutes, then remove the soup from the stove.
7. Grind everything with a blender (do not forget to remove the bouquet of garnishes), then pour in the cream and bring to a boil, stirring.

The soup is ready! Serve it with parsley and croutons.

Bon appetit!