ASPARAGUS AND CRAB CREAMY SOUP

Ingredients: (6 servings) 1 bunch of wild asparagus, 2 leeks, 1 L milk, cream to taste, 1 stock cube diluted in 1/4 L water (1 glass) or 1/4 L chicken broth, salt, pepper, 50 g granulated almonds, 6 crab sticks, 3 palm hearts.

Preparation: Chop the leeks and the asparagus. Set aside the tips of the asparagus for the garnishing. Sauté them. Add the milk, a pinch of white pepper, the stock and salt. When they are cooked, grind them and pass the mixture through a purÈe sieve. When it is cold, add the cream to your taste.