Asparagus cream soup à la Eddie

Ingredients for 4 servings:

• 1 ½ kg asparagus
• 4 tbsp flour
• 1 bunch of parsley
• 2 egg yolks
• Salt
• Sugar
• broth
• lemon juice
• butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash and peel the asparagus. First, place the peels in a pot with water, add a little salt, sugar, broth, and a squeeze of lemon juice, and simmer for about 1/2 hour (this will give the broth a stronger asparagus flavor). Skim off any foam that forms. Strain the asparagus broth through a sieve and add the finely chopped asparagus to the broth, simmering for about 25 minutes. Drain the asparagus broth again and set the asparagus aside. Heat the butter in a pot and stir in the flour. Then slowly add the broth until you have a nice, creamy soup. Take a few spoonfuls of the broth and add it to the egg yolk (this prevents the yolk from curdling when added to the soup). Slowly add the egg yolk to the soup, stirring constantly. Season to taste with salt and lemon juice, add the asparagus pieces, and serve with freshly chopped parsley.