Asparagus soup
easy
90 mins
90 mins
Ingredients
- 1 Soup chicken (approx. 1 kg)
- 1 collar Soup Greens
- 7-10 Tbsp Salt
- 1 kg Asparagus
- 40 g Butter or margarine
- 40 g Flour
- 200 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp a few squirts of lime juice
- 3 Egg Yolk
- 1 collar Chives
- 7-10 Tbsp Sweet peppers
Directions
- 1
Chicken wash. Clean, wash and cut the soup greens into small pieces. Cook the chicken and soup vegetables in 1 litre of boiling salted water for about 1 hour. Meanwhile wash and peel the asparagus and cut off the woody ends.
- 2
Add asparagus scraps to the chicken. Cut the asparagus into bite-sized pieces. Remove the chicken from the broth. Pour broth through a sieve. Cook the asparagus pieces in the stock for about 10 minutes. Drain the asparagus and collect the stock.
- 3
Heat the fat and sweat the flour in it. Deglaze with stock and 3/4 of the cream. Bring to the boil while stirring constantly. Season to taste with salt, pepper and lime juice. Remove the skin from the chicken, remove the meat from the bones and cut into bite-sized pieces.
- 4
Warm the asparagus and chicken in the soup. Stir egg yolk and remaining cream until smooth. Stir into the soup and do not boil any more. Season to taste again. Wash the chives, dab dry and cut into small rolls.
- 5
Soup with it and sprinkle with some paprika.
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