Asparagus soup with shrimps

Name: Asparagus soup with shrimps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 l Asparagus stock; 250 g peeled asparagus (remove from main course); 2 tablespoons (30 g) Flour; 2 tablespoons (30 g) butter/margarine; 1/4 l Milk; 7-10 Tbsp salt, white pepper, sugar; 7-10 Tbsp Worcester sauce; 1 TEASPOON Lemon juice; 2 Egg Yolk; 7-10 Tbsp Chervil or parsley; 100 g Shrimps (deep sea crab meat)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3/4 l Asparagus stock
250 g peeled asparagus (remove from main course)
2 tablespoons (30 g) Flour
2 tablespoons (30 g) butter/margarine
1/4 l Milk
7-10 Tbsp salt, white pepper, sugar
7-10 Tbsp Worcester sauce
1 TEASPOON Lemon juice
2 Egg Yolk
7-10 Tbsp Chervil or parsley
100 g Shrimps (deep sea crab meat)

Directions

1
Boil up the asparagus stock. Cut the asparagus into pieces and cook for about 8 minutes. Take out
2
Sweat flour in hot fat. Deglaze with asparagus stock and milk while stirring. Bring to the boil and add about
3
Simmer for 5 minutes. Add the asparagus. Season with salt, pepper, sugar, Worcester sauce and lemon
4
Whisk some hot soup with egg yolk and stir into the soup (do not let it boil any more). Wash the chervil, remove the leaves (chop the parsley). Rinse shrimps briefly if necessary and dab dry. Sprinkle both over the soup