Asparagus Cream Soup with Parsley
Soups • French
Description
Asparagus Cream Soup with Parsley
Ingredients
- Canned White Asparagus 30 pieces
- Milk 25 fl oz
- Butter 0 oz
- Wheat Flour 3 tablespoons
- Egg white 3 pieces
- Parsley 3 stems
- Salt to taste
Step-by-Step Guide
Step 1
Wash and peel the asparagus, then boil it in salted boiling water for 20 minutes. Drain and reserve the water. Cut off the tips, but do not discard them. Chop the remaining asparagus into 3–4 cm pieces and blend with a small amount of the cooking liquid. Pass the resulting puree through a sieve into a bowl.
Step 2
Pour the reserved asparagus liquid into a measuring jug and add milk to make a total of 1 liter. Melt the butter in a saucepan, add the flour, and cook for two minutes while stirring, then slowly pour in the milk mixture. Continuing to stir, add the asparagus puree, season with salt, and cook, stirring, until the soup thickens to your desired consistency.
Step 3
Before serving, add the egg yolks to the soup pot and carefully whisk in the soup so that the yolks do not curdle. When serving, sprinkle the reserved asparagus tips and finely chopped parsley on top.
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