in Soup Recipes

Asparagus soup

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Ingredients for 4 servings:

  • 1 liter broth from cooking asparagus
  • 500 g asparagus, peeled
  • 30 g butter
  • 30 g flour
  • 1 egg yolk
  • 1 bunch chives, in rolls
  • salt and pepper
  • nutmeg
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for using up leftovers after an asparagus meal

Take about 1 cup of the asparagus broth. Bring the rest to a boil. Cut the asparagus spears into 2 cm pieces and cook in the broth for 15 minutes. Strain or remove with a slotted spoon. Make a light roux from the butter and flour and pour in the hot broth, stirring constantly with a whisk. Let it simmer for about 5 minutes. Meanwhile, whisk the egg yolk with the cold broth and gently stir into the soup. Do not let it boil again! Season with pepper and plenty of nutmeg, season with salt and sugar, and add the asparagus pieces. Serve sprinkled with chives.

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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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