in Germany, Soup Recipes

Fine asparagus soup

updated

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Ingredients for 5 servings:

  • 1 kg asparagus
  • 1 liter chicken broth
  • 80 g flour
  • 80 g butter
  • 2 egg yolks
  • 6 tbsp cream
  • Salt and seasoning

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the asparagus, cut into 2 to 3 cm long pieces, cover with water and boil until tender, then drain. Set the asparagus aside. Add the chicken stock to the asparagus broth to make 1.5 liters of liquid. Sauté the flour in butter until light yellow, add the broth, and simmer thoroughly. Whisk the egg yolk with the cream, thicken the soup (do not let it boil further!), season to taste, and add the asparagus pieces.

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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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