Cream of asparagus soup with prawns

Name: Cream of asparagus soup with prawns
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 1 medium onion; 30 g + 2-3 tablespoons butter; 2 (30 g) slightly heaped tbsp. flour; 200 g Whipped cream; 3 discs (approx. 120 g) Mixed rye bread; 1 bunch of dill; 150 g North Sea crab meat; 2 Egg Yolk; 2-3 TABLESPOONS Noilly Prat (French wine aperitif)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
1 medium onion
30 g + 2-3 tablespoons butter
2 (30 g) slightly heaped tbsp. flour
200 g Whipped cream
3 discs (approx. 120 g) Mixed rye bread
1 bunch of dill
150 g North Sea crab meat
2 Egg Yolk
2-3 TABLESPOONS Noilly Prat (French wine aperitif)

Directions

1
Wash and peel the asparagus and generously cut off the woody ends. Asparagus peel and ends, boil 1 1⁄4 l water, salt and 1 pinch of sugar. Simmer for about 10 minutes, then drain and collect the asparagus stock in a pot.
2
Cut the asparagus spears into pieces. Bring the asparagus stock back to the boil, cover and cook the asparagus pieces for about 10 minutes. Pour off the water and collect 1 l asparagus stock.
3
Peel and chop the onion. Heat 30 g butter. Sauté onion in it. Sprinkle with flour and sauté. Add asparagus stock and cream while stirring, bring to the boil and simmer for about 5 minutes.
4
Cut the bread into small cubes. Roast in 2-3 tablespoons of hot butter. Wash dill and chop finely. Warm asparagus and prawns briefly in the soup. Whisk the egg yolks. Mix 6 tbsp. of soup with the egg yolks bit by bit.
5
Remove the soup from the stove, stir the egg yolks into the soup (must not boil any more!). Season with salt, pepper, 1 pinch of sugar and Noilly Prat. Sprinkle with croutons and dill.