Asparagus soup

Name: Asparagus soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 300 g Chicken filet; 7-10 Tbsp Salt; 500 g white asparagus; 7-10 Tbsp a few squirts of lemon juice; 1 pinch Sugar; 40 g Butter or margarine; 40 g Flour; 7-10 Tbsp Pepper; 75 g Fresh cream; 1 Egg Yolk; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
300 g Chicken filet
7-10 Tbsp Salt
500 g white asparagus
7-10 Tbsp a few squirts of lemon juice
1 pinch Sugar
40 g Butter or margarine
40 g Flour
7-10 Tbsp Pepper
75 g Fresh cream
1 Egg Yolk
7-10 Tbsp Parsley

Directions

1
Peel and halve the onion. Wash the chicken filet. Boil onion in 1/2 litre salted water. Cook meat in it for about 20 minutes and take it out. Pour stock through a sieve and put aside.
2
In the meantime, peel the asparagus, cut off the woody ends and wash the asparagus. Cut into bite-sized pieces. Bring 3/8 litres of salted water, lemon juice and some sugar to the boil. Cook the asparagus for about 10 minutes, drain and collect the stock. Melt the fat in a pot. Sweat flour in it. Deglaze with white wine, chicken and asparagus stock and simmer for about 5 minutes. Cut the chicken into slices and heat in the soup with the asparagus. Season to taste with salt, pepper and sugar.
3
Sweat flour in it. Deglaze with white wine, chicken and asparagus stock and simmer for about 5 minutes. Cut the chicken into slices and heat in the soup with the asparagus. Season to taste with salt, pepper and sugar. Stir egg yolk and crème fraîche until smooth and add to the soup which is no longer boiling. Sprinkle with parsley and crushed pink berries as desired