John Myers
Asparagus Soup …
The perfect asparagus soup … recipe with a picture and simple step-by-step instructions.
- Asparagus shells of 500 g asparagus
- 0,5 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Lemon juice
- 10 g Butter
- 2 Tablespoon (level) Flour
- 1 Egg yolk
- 50 g Whipped cream
- Salt, white pepper, nutmeg
- Chervil fresh
- 1 pole Asparagus green fresh
- 1 pole Asparagus white fresh
- A bit of sAlt
- 0,5 teaspoon Sugar
- Wash the asparagus peels. Put in a saucepan with salt, sugar and lemon juice. Pour enough water to cover the bowls. Bring to a boil and simmer on a low heat for 30 minutes. Pouring off. Catch the asparagus water. Discard the asparagus peels.
- Melt the butter in a saucepan. Sprinkle flour over it and make a roux out of it. Gradually add the asparagus water and stir so that no lumps form. Season with salt, pepper and nutmeg.
- Bring the soup to the boil again briefly and remove from the stove. Mix the egg yolks with the cream. Stir into the hot soup. Don’t cook again!
- Wash chervil and shake dry. Pluck the chervil leaves and add to the soup.
- Peel the white asparagus. Cut green asparagus only at the bottom and peel the lower third. Place in boiling water with a little salt and sugar and simmer gently. Remove green asparagus after 6 minutes, white asparagus after 10 minutes. Drain. Cut into small pieces and add to the soup.
- Spread the soup on plates and garnish with a little chervil.
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