John Myers
Asparagus Cream Soup with Eggnog
The perfect asparagus cream soup with eggnog recipe with a picture and simple step-by-step instructions.
- 14 Poles Asparagus white fresh
- 1000 ml Water
- 200 ml Granulated chicken broth / bouillon
- 200 ml Cream 30% fat
- 90 g Butter
- 80 g Flour
- 125 ml Advocaat
- 1 tsp Salt
- 1 tbsp Sugar
- 200 g Bacon slices
- Chopped parsley
- Peel the asparagus from head to foot and pick up the peel. Cut off the ends approx. 1 cm and also keep them.
- Cut the asparagus into pieces about 1.5 cm long, leaving the heads whole.
- Bring the water with salt, sugar and 1 teaspoon butter to the boil and let the asparagus peels boil in it for a good 1/2 hour.
- In a separate saucepan, bring the asparagus pieces to the boil as described under point 3 and cook slightly until firm to the bite. Then lift out the asparagus and park.
- Melt the butter in a larger saucepan, mix with flour and thicken with asparagus stock to make a roux.
- Now comes the hit! Instead of the egg alloy, the egg liqueur alloy comes into play. Mix the 125 ml with a little asparagus stock. Pull the saucepan on its side and stir in the eggnog mixture.
- Heat a pan at the same time and fry the bacon slices WITHOUT fat on a low heat until crispy. Taste delicious, like chips.
- Cut the parsley into small pieces.
- Add the asparagus to the hot soup again and heat it up. Serve on preheated plates with the bacon and parsley.
- GOOD APPETIT wishes you Gabi
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