in Eastern Europe, Hungary, Soup Recipes

Hungarian-style asparagus soup

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Ingredients for 4 servings:

  • 375 g asparagus, peeled
  • 750 ml beef broth
  • 30 g butter
  • 30 g flour
  • 1 tsp paprika powder, hot
  • 1 egg(s), including the yolk
  • 125 ml cream
  • ½ bunch parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the asparagus into 2 cm long pieces and cook in the beef broth for about 15 minutes. Strain the broth through a sieve and keep warm. Heat the butter in a saucepan and add the flour. Sauté for 2 minutes, stirring, until golden brown. Add the broth and season with paprika. Whisk the egg yolk with cream and a little of the broth in a bowl. Stir into the broth. Heat the broth slightly, but do not let it boil again. Add the asparagus. Ladle the soup into mugs and sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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