Cream of Asparagus Soup

Cut off 1 1/4 inches from the tip ends of the asparagus and reserve. Slice the remainder of the stalks into thin rounds. Rinse the chervil and pat dry. Heat the oil in a heavy-bottomed saucepan and cook the asparagus rounds for 5 minutes, stirring constantly, until just browned. Add the chervil sprigs and 4 cups of water. Bring to a boil. Reduce heat and simmer for 15 minutes.

Puree the asparagus mixture in a blender. Strain to remove the solids. Pour the mixture back into the pan, and add the arrowroot mixed with the milk. Add salt and pepper to taste and the nutmeg. Put the pan over low heat and bring the mixture to a boil. Add the asparagus tips and cook for about 4 minutes, stirring all the while, until the tips are just cooked and the soup is thick. Remove from the heat, add the crème fraiche and stir to mix. Serve at once. This soup is also good cold.

*CRÈME FRAICHE: Combine 1 cup light cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature for 8-24 hours or until thick. Stir well, cover, and refrigerate for up to 10 days.