John Myers
Contents
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Ingredients
- 4 small Potatoes
- 1 L Asparagus water
- 125 g Diced bacon
- 3 tsp White wine
- 40 g Butter
- 40 g Flour
- 1 tsp Chopped herbs
- 1 splash Lemon
- 1 Egg yolk
- 1 shot Milk
- 1 tsp Creme fraiche Cheese
- Salt
- Lemon pepper
- Granulated broth
- Sugar
Instructions
- Boil the peeled remains of about 1 kg asparagus in about 1 liter of salted water about 40
- Peel the potatoes and cut into small cubes, wash and prepare
- Melt some butter in the pan and fry the potato cubes with the bacon cubes in them until they are nice and crispy, take them out of the pan and place them ready
- Pour off the asparagus water and have it ready
- Make a roux in a saucepan with butter and flour, deglaze with wine, lemon and asparagus stock, season with pepper, salt, sugar, herbs and a little granular broth and remove the saucepan from the heat
- Mix the egg yolks with a dash of milk and creme fraiche and stir into the hot, no longer boiling soup
- Add potatoes and bacon and serve
Nutrition
Serving: 100gCalories: 54kcalCarbohydrates: 2.4gProtein: 2.5gFat: 3.7g
