Asparagus soup

Name: Asparagus soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 30 g Butter or margarine; 2 TABLESPOONS Flour; 1/2 package (150 g) frozen peas; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 1 TEASPOON Lemon juice; 200 g Whipped cream; 2 Egg Yolk; some stem(s) Chervil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
30 g Butter or margarine
2 TABLESPOONS Flour
1/2 package (150 g) frozen peas
7-10 Tbsp white pepper
7-10 Tbsp Sugar
1 TEASPOON Lemon juice
200 g Whipped cream
2 Egg Yolk
some stem(s) Chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut them into pieces of about 4 cm length. Cook the asparagus in 1 1/2 litres of boiling salted water for about 15 minutes and remove with a skimmer.
2
Heat the fat in a saucepan, add the flour and sauté. Stir in the asparagus water bit by bit. Bring to the boil, add asparagus and peas. Simmer the soup over a mild heat for about 5 minutes. Season to taste with salt, pepper, sugar and lemon juice.
3
Whisk cream and egg yolk and stir into the soup. Do not let it boil anymore. Pluck chervil leaves from the stems and sprinkle over the soup.