John Myers
Fine Asparagus Cream Soup
The perfect fine asparagus cream soup recipe with a picture and simple step-by-step instructions.
- 300 g Freshly cooked asparagus
- 3 Discs Cooked ham
- 1 liter Asparagus stock
- 1 tbsp Butter or margerine
- 2 tbsp Flour
- 1 Pc. Egg yolk
- 0,125 l Cream
- 2 tbsp White wine
- 1 pinch Salt and pepper
- 1 tbsp Finely chopped parsley
Preparation:
- Let the asparagus peels in the hot – no longer boiling – brew for approx. 45 minutes, then skim off. Cut the asparagus into thin slices and the ham into small cubes. Whisk the egg yolks with the cream.
- Melt the butter in the pan, add the flour and roast until golden. Then deglaze with white wine and gradually pour on the asparagus stock, stirring constantly. Simmer for about 10 minutes and stir vigorously with the whisk from time to time. Then add the asparagus pieces and ham and stir in the egg yolks. Season with salt and pepper, possibly a little white wine or nutmeg. Finally sprinkle with parsley or freshly chopped herbs and serve with some toasted white bread or baked peas
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