in Soup Recipes

Very simple, quick asparagus soup for any season

updated

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Ingredients for 2 servings:

  • 2 cans of asparagus, fresh in season, cooked
  • 4 tbsp Cremefine, or cream
  • 1 egg yolk
  • nutmeg
  • Pepper, white
  • Sugar
  • Chervil or parsley
  • ½ tsp vegetable broth

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Heat the asparagus with the juice from a can. If using fresh asparagus, use the cooking water. Whisk the egg yolk with Cremefine or cream. Puree the asparagus with the liquid. Slowly add the cream and egg yolk mixture. Do not boil. Season to taste with the specified spices and herbs.

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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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