Cream of Asparagus Soup
(5)
1 hour
It's a waste to throw away the peels and ends of asparagus when you can use them to make a great asparagus soup stock.
Lydia68
1 person made this
Ingredients
Serves: 4
- 500g asparagus
- 6 cups (1 1/2 litres) water
- 1 teaspoon sugar
- 40g butter
- 40g plain flour
- salt and white pepper, to taste
- 1 tablespoon lemon juice
- 1 egg yolk
- 4 tablespoons cream
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Peel the asparagus and cut off the woody ends. Place peels and ends in a saucepan with 6 cups water and simmer 20 minutes. Strain and keep the cooking water, discarding the peels and ends.
- Cut the asparagus into small pieces and place in the saucepan with the retaining cooking water. Season with sugar and salt to taste. Simmer 20 minutes until asparagus is soft.
- In a separate saucepan, melt the butter and add the flour. Cook, stirring, until a light roux is formed. Strain the asparagus cooking water in and beat well with a whisk to remove lumps. Simmer 10 minutes until soup thickens. Add asparagus pieces and lemon juice and bring to a simmer again.
- Beat the egg yolk with the cream. Remove soup from the heat and carefully pour in the cream, stirring. Season with salt, white pepper and sugar as needed and serve.
