Cream of asparagus soup

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus thoroughly and cut off the lower woody ends. Bring 2.5 litres of water, salt and sugar to the boil covered. Add asparagus skin and ends, bring to the boil, cover and simmer for about 20 minutes.

2. 2

   Pour into a sieve, collect the asparagus water and allow the peel to drain well. In the meantime cut the asparagus into pieces. Pour the asparagus water back into the pot, bring to the boil, add the asparagus pieces and cook covered for about 6 minutes.

3. 3

   Then pour into a sieve again, collect the asparagus water and drain the asparagus well. (There should be just under 2 litres of asparagus water left.) In the meantime, peel the onion and dice it very finely.

4. 4

   Heat the oil in a frying pan, press the sausage meat from the skin into small dumplings directly into the pan with the hot oil. Fry while turning. Remove from the pan and set aside. Melt butter in a pan.

5. 5

   Sauté the onion in it until transparent, dust with flour and sauté. Gradually deglaze with asparagus water and cream and bring to the boil again and again. Season to taste with salt, pepper and sugar. Whisk the egg yolks, gradually stir in 6 tablespoons of soup.

6. 6

   Remove the soup from the heat, slowly allow the egg yolk mixture to run in and stir in. Add asparagus and meatballs to the soup, let it stand for a short time and garnish with chervil.

Nutrition Facts

KCAL
640 kcal

CARBS
20 g

FATS
54 g

PROTEINS
16 g