For the cream of asparagus soup, cut the onion into small pieces. Wash the asparagus, cut off the woody ends and cut into small pieces.
Sweat the onion in a little butter, add the asparagus and sauté briefly. Add chicken soup and whipping cream and cook until tender, about 20 minutes.
Then add the sour cream and puree everything with a blender. Fry the semmelwürfen in a little butter for about 5 minutes.
Cut the ham into small pieces and serve the soup with the croutons.
Preparation Tip:
The croutons can also be made with dried brown bread. If you don't want ham, serve the cream of asparagus soup without it.