Cream of White Asparagus Soup

Preparation

1. 01

   Step 01

   Peel the asparagus and trim the woody ends. Cut off the asparagus tips (approx. 3 cm) and set aside. Cut the remaining asparagus into pieces approx. 2 cm in size.

2. 02

   simmer over medium heat

   Bring the asparagus peels and ends to the boil with water and salt in a saucepan. Simmer over medium heat for 12 minutes, then strain through a fine sieve and reserve the stock.

3. 03

   cook over medium heat

   Cook the asparagus pieces (without tips) in the asparagus stock over medium heat for approx. 10 minutes, until just tender. Remove the asparagus with a slotted spoon and set aside. Reserve 400 ml of the stock.

4. 04

   Step 04

   Purée half of the cooked asparagus pieces with 100 ml of the asparagus stock. Set aside the remaining asparagus pieces and the reserved tips.

5. 05

   cook over medium heat

   Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring, for 2 minutes without allowing it to colour. Gradually work in the milk and remaining asparagus stock, stirring, until a smooth sauce forms.

6. 06

   gently simmer

   Add the puréed asparagus and cream to the roux and gently simmer, stirring, for 5 minutes. Season with salt, sugar, nutmeg and lemon juice.

7. 07

   do not boil again

   Whisk the egg yolk in a bowl with 2–3 tbsp of hot soup (temper), then stir into the soup. Do not allow the soup to boil again.

8. 08

   Warm

   Add the remaining asparagus pieces and tips to the soup and warm through for 2 minutes. Serve immediately.