Asparagus soup
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
6
- 7-10 Tbsp Asparagus shells and cuttings
- 40 g Butter or margarine
- 40 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Lemon juice
- 2 Egg Yolk
- 200 g Whipped cream
- 6 cooked asparagus spears
- 7-10 Tbsp Chervil and pink berries
Directions
- 1
Bring the asparagus skins and sections to the boil in about 1 3/4 litres of water and simmer for about 15 minutes. Drain and collect the asparagus water. Melt the fat in a pot. Sweat flour in it.
- 2
Deglaze with 1 1/2 litres of asparagus stock and simmer for about 5 minutes. Season to taste with salt, pepper, sugar and lemon juice. Stir egg yolk and 100 g whipped cream until smooth and add to the no longer boiling soup.
- 3
Cut cooked asparagus spears into pieces. Add to the soup. Whip 100 g whipping cream until half stiff. Sprinkle soup with whipped cream, chervil leaves and crushed pink berries.
Nutrition Facts
KCAL
210 kcal
210 kcal
CARBS
6 g
6 g
FATS
18 g
18 g
PROTEINS
4 g
4 g
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