Cream of asparagus with zucchini

Name: Cream of asparagus with zucchini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS (30 g) Butter/margarine; 2 tablespoons (30 g) Flour; 3/4 l asparagus stock + possibly 3-4 asparagus spears; 7-10 Tbsp (remove from main course); 1/4 l Milk; 7-10 Tbsp salt, pepper, some sugar; 7-10 Tbsp a few squirts of lemon juice; 1 (approx. 200 g) Courgette; 2 Egg Yolk; 75-100 g Whipped cream; 2-3 stem(s) Basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS (30 g) Butter/margarine
2 tablespoons (30 g) Flour
3/4 l asparagus stock + possibly 3-4 asparagus spears
7-10 Tbsp (remove from main course)
1/4 l Milk
7-10 Tbsp salt, pepper, some sugar
7-10 Tbsp a few squirts of lemon juice
1 (approx. 200 g) Courgette
2 Egg Yolk
75-100 g Whipped cream
2-3 stem(s) Basil

Directions

1
Heat the fat. Sweat flour in it. Stir in asparagus stock and milk, bring to the boil and simmer for approx. 5 minutes
2
Clean and wash the zucchini and slice or slice into fine strips or slices. Season soup with salt, pepper, lemon juice and sugar. Cook the zucchini for 2-3 minutes. Season to taste
3
Whisk some hot soup with egg yolk and stir into the soup (do not boil any more!). Whip cream until half stiff. Wash and pluck the basil. Serve the soup with cream and basil