John Myers
Asparagus Soup
The perfect asparagus soup recipe with a picture and simple step-by-step instructions.
- 250 g Asparagus white fresh
- 500 ml Water
- 1 teaspoon Salt
- 2 teaspoon Sugar
- 30 g Butter
- 250 ml Milk
- 15 g Flour
- 1 Egg yolk
- 2 tablespoon Whipped cream
- Peel the asparagus, taking care not to injure the heads. Wash and drain the asparagus and cut into 3 cm long pieces.
- Bring the water with salt, sugar and a little butter to a boil in a large saucepan. Add the washed asparagus peels, bring to the boil and cover and cook gently for about 20 minutes. Then place in a sieve and collect the asparagus stock.
- Put the asparagus stock back in the saucepan and bring to the boil with the milk. Add the asparagus pieces, bring to the boil and cook for 8-10 minutes. Put the asparagus pieces in a sieve to drain, catch the asparagus stock and measure out 500 ml, fill up with water if necessary.
- Melt the remaining butter in a saucepan. Heat the flour while stirring until it is light yellow. Gradually pour in the asparagus stock and stir until smooth with a whisk, making sure that there are no lumps. Bring the soup to a boil and cook for about 5 minutes. Season to taste with salt and pepper.
- Whip the egg yolks with the cream, stir into the soup, but don’t let the boil any more! otherwise there are flakes. Put the asparagus pieces back into the soup.
- Arrange the soup on plates, decorate with a few asparagus tips and crispy bacon cubes.
Facebook Comments