Cream of chicken soup

Ingredients for 4 servings:

• 1 ¼ liters chicken broth, freshly cooked or from the freezer
• 1 onion(s)
• ½ bunch parsley
• 40 g butter
• 40 g flour
• Salt
• 2 egg yolks
• 3 tbsp sour cream
• 1 small jar of asparagus
• lemon juice
• Chicken, cooked, diced

Instructions

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

Light summer soup, can be served as a starter – egg yolk utilization –

Sauté the finely chopped onion in hot butter until translucent, add the finely chopped parsley and fry, then sprinkle with the flour and sweat until lightly browned. Pour in the chicken stock, stirring with a whisk, bring to a boil, and simmer for 30 minutes. Season the soup with salt. Drain the asparagus and cut into small pieces. Mix the egg yolks with the cream and a little of the stock and stir this into the finished soup. Do not let the soup boil again. Season with a little lemon juice. Add the finely chopped chicken and the asparagus pieces and let them heat briefly in the soup. The soup can be prepared well in advance. I always freeze ready-made chicken stock, which also makes it easier to remove the fat. If the chicken has been used for something else, quickly cook a chicken breast fillet in the stock for the garnish, or skin half a roast chicken and cut the meat into small pieces.