Cream of asparagus soup green-white

Name: Cream of asparagus soup green-white
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 2 Onions; 3 Carrots; 1 Chicken breast (with skin and bone; approx. 400 g); 7-10 Tbsp salt, some peppercorns; 500 g white asparagus; 500 g green asparagus; 2 tablespoons (30 g) Flour; 2 tablespoons (30 g) butter/margarine; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 5 TABLESPOONS Whipped cream; 3 Egg Yolk; 1 collar Chives

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 3

2 Onions
3 Carrots
1 Chicken breast (with skin and bone; approx. 400 g)
7-10 Tbsp salt, some peppercorns
500 g white asparagus
500 g green asparagus
2 tablespoons (30 g) Flour
2 tablespoons (30 g) butter/margarine
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
5 TABLESPOONS Whipped cream
3 Egg Yolk
1 collar Chives

Directions

1
Onions peel, halve. Peel, wash and chop the carrots. Wash the chicken. Boil up with 1-11/4 l water, 1 teaspoon salt, peppercorns, onions and carrot pieces. Simmer for 30 minutes
2
Wash the asparagus. Peel the white, cut off the woody ends. Cut off only the ends of the green. Cut the asparagus into pieces. Finely chop the remaining carrots.
3
Remove the chicken breast and let it cool down a little. Sieve the broth. Cook the asparagus pieces for about 8 minutes and take them out. Remove chicken from skin and bone, cut into small pieces
4
Sweat flour in hot fat. Deglaze with chicken stock, bring to the boil. Cook the carrot cubes for 3-5 minutes. Season soup to taste
5
Whisk cream and egg yolk. First mix with some soup, then stir into the soup (do not boil any more!). Add meat and asparagus. Wash the chives, chop finely and sprinkle on top. Delicious with baguette